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Shaved Artichoke with Fave Beans and Parmesan
From Reed Hearon, Rose Pistola, San Francisco, CA

.... Serves 4 Fill a bowl with water and squeeze in the juice from the lemon, then toss in the squeezed halves.

Discard the outer leaves from the artichokes, peeling down until you reach the part that is yellowish green. Trim off the top, peel off the tough outer layer of the bottom, and cut in half. Remove the small thistle if it has started to form in the middle. As each artichoke is stripped, put it into the lemon water. When all the artichokes are prepared, cut each artichoke lengthwise, and lay each half flat side down on a cutting board. Using a sharp, stainless steel knife, slice lengthwise as thinly as possible. Alternatively, shave them with a mandoline. Put the slices in a bowl with the olive oil as you finish them, tossing to coat to prevent oxidation.

Add the fava beans and season with salt and pepper and a few drops of lemon juice. Shave shards of cheese over the top with a vegetable peeler and serve.

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