Instructions: Using a sharp, serrated knife, cut off the top third of the artichokes, revealing the choke.

With a paring knife, trim the leaves around the edges of the heart, then slice out the hairy choke. (It will stick more than it does after the artichoke is cooked.)

Cut the stem, leaving a half inch nub. Pare the rough skin on the surface.

Immediately rub the surface with a cut lemon to prevent discoloration.

Cut the artichoke into very thin slivers, preferably with a mandoline or a slicer, but a sharp knife will work.

Place the slivers in a non-reactive bowl and squeeze a half lemon over them and toss. and taste: If they are too fibrous, then blanch them for 20 seconds in boiling water and remove with a slotted spoon to a bowl of ice water. When cool, drain and pat dry.

Combine lettuce, green onions and dill in a serving bowl. Whisk together the olive oil, lemon juice or vinegar, salt and pepper, and toss with the salad.

Serve immediately.

Makes six servings

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