Instructions: Prepare 2 artichokes (qv globe artichokes) and slice them from root to top as thinly as possible.

Take off the tough stringy outside sticks from a head of celery use the bottom 100mm in the salad and save the rest of the celery for other cooking uses such as stews.

Cut the celery in half and then slice as thinly as possible from the root to the top saving any yellow leaves (the green leaves are bitter and horrible).

Put the artichokes and celery into a bowl and season slightly with a little salt.

Add the olive oil and lemon juice dressing (qv olive oil and lemon juice dressing).

Then using a peeler shave long strips of Parmesan over the top and sprinkle the salad with some of the roughly chopped yellow celery leaves.

Taste the salad you may want a little extra lemon juice because thats what makes it work.

The crispness of the raw celery and artichoke works perfectly with the olive oil and the lemon juice. Its really refreshing and the richness of the Parmesan shavings pulls it all together.

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