Raw Artichoke, Celery, and Parmesan Salad

• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• 12 baby artichokes (about 1 lb.), stems trimmed
• 1 cup thinly sliced celery
• 3 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. chopped fresh mint
• 2 oz. shaved Parmesan

Instructions

1. Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2″ off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in the dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.