Springtime Shaved Artichoke and Herb Salad with Toasted Almonds and Parmigiano

1. Prep the Artichokes

Begin by snapping off the outer leaves of the artichokes until you reach the pale green-yellow tender ones. Slice off the top third of each artichoke and trim the stem end, peeling away the tough outer layers with a paring knife or vegetable peeler.

2. Prepare the Artichoke Halves

Cut each artichoke in half and rub the exposed surfaces with a lemon half to prevent browning. Scoop out the fuzzy choke from the center of each half using a spoon or paring knife, and squeeze a bit more lemon juice into the choke space to keep them fresh.

3. Slice the Artichokes

Using a mandoline slicer if you have one, slice the artichoke halves lengthwise as thinly as possible. Place the slices in a bowl.

4. Combine Ingredients

To the bowl, add the juice from the remaining lemon halves, 0.5 teaspoon of kosher salt, freshly ground black pepper, and 0.25 teaspoon of dried chile flakes. Toss in the mint leaves, parsley leaves, chives, and optional chive blossoms. Add the roughly chopped toasted almonds and Parmigiano-Reggiano shavings.

5. Dress the Salad

Drizzle the salad with 0.25 cup of extra-virgin olive oil. Toss everything thoroughly and adjust the seasoning if necessary. Serve immediately.