If you are daring, try making this raw artichoke salad - one of my favourites - using only the tender parts of a baby 'choke and dressing it with olive oil and lemon juice.
1 pound fresh artichokes cleaned only to the white part
2 stalks of celery (centre part)
¼ pound of fresh white mushrooms
1 bunch of arugula washed and dried
Salt and pepper
Extra virgin olive oil
Shaved parmigiano reggiano cheese
Slice the artichokes as fine as you can, try not to mince them too much. Keep the artichokes in acidulated water until it's time to eat.
Slice the celery thin with a mandolin or by hand. Slice the mushroom very thin and set aside.
Prepare the plate by putting the arugula on the bottom, celery, mushrooms and artichokes. Season to your liking with salt, pepper, lemon juice and olive oil (in that order). Top with parmigiano and serve immediately.
Massimo Capra is chef and co-owner of Mistura Restaurant and Sopra Upper Lounge in Toronto, and guest chef on the show Restaurant Makeover.