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Raw Artichoke Salad, Celery, And Parmesan

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main-dish salad gluten free nut free vegetarian passover lunch


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3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Kosher salt

Freshly ground black pepper

12 baby artichokes (about 1 pound), stems trimmed

1 cup thinly sliced celery

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

2 ounces shaved parmesan

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