Instructions: Using a vegetable peeler or paring knife, peel the artichokes. Quarter them, then cut the quarters into very thin slices. Set aside.Combine the chopped mint, vinegar, sugar, salt and pepper in a small bowl,whisking to combine. Add the artichokes and gently stir to coat. Arrange pea shoots on salad plates. Using a slotted spoon, remove the artichokes from the vinaigrette and place them on top of the pea shoots. Drizzle the vinaigrette over each salad and garnish with whole mint leaves.

Serves 8.

Fresh water chestnuts or jicama may be substituted for the artichokes.

Be sure to use pea shoots from edible-pea plants (Pisum sativum) and NOT from sweet- pea flowers, which are poisonous. If you cant find pea-shoots, use braised leeks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.