On Fri, 25 Feb 2005, Nathalie Chiva wrote:

> Witzh fresh baby artichokes (but not with frozen), you can make a
> great artichoke carpaccio. Pare them well (which means discarding
> 1/3rd of the leaves and cutting off the top third of the artichoke),
> cut in half, discard the hay if necessary, then cut in very thin
> slices. While you are doing that, plunge the slices in a big bowl of
> cold water with half a lemon juice in it. When ready, drain the
> slices, lay down on plates in a single layer, add Parmesan shavings,
> olive oil, salt and pepper, and serve.

Uncooked? Excuse my lack of experience.

Thanks,
MK