A Salad of Baby Artichokes and Green Almonds
Baby or heirloom artichokes are artichokes that are harvested early to avoid development of the fuzzy choke. Just peel off the outer leaves, until you reach the pale core and you can utilize the entire artichoke.
Green almonds are edible, undeveloped almonds in its fuzzy husk. It has a flavor similar to a sour grape or a kiwi without the sweetness.
8 baby artichokes, peeled of tough outer layer, trimmed, and shaved paper thin
4 green almonds, shaved paper thin
Parmigianino Reggianno to taste
Quality extra virgin olive oil to taste
Kosher salt and freshly ground black pepper to taste
1 dozen small mint leaves
Large bowl of ice water with handful of Italian parsley leaves to keep the shaved artichokes from oxidizing
Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, (we used a Japanese mandolin slicer) adding them to the iced parsley water as you slice.
Remove artichoke slices from water and pat dry. Toss with olive oil; season with salt and pepper. Slice green almonds, as thinly as possible. Toss with olive oil; season with salt and black pepper to taste. Combine the artichokes and the green almonds in a mixing bowl.
Place a small mound in a middle of your plate and top with shaved Parmigiano and leaves of mint.