Makes: 4 servings
- START WITH: 112 lbs. baby artichokes, trimmed of outer leaves and dark green parts from bases and sides. Thinly slice them lengthwise, then add slices to bowl of lemony water. DRESS IT UP: In small saucepan, bring 13 cup EVOO, 3 cloves garlic, 112 tbsp. finely chopped shallot and pinch salt to simmer over low heat; cook 10 minutes. Remove and let cool, 10 minutes. Whisk in 2 tbsp. lemon juice, 14 tsp. salt and pinch pepper. Drain artichokes from lemon water; pat dry and add to garlic-lemon mixture. Let marinate, stirring once or twice, 30 minutes. Remove and top with 2 tbsp. toasted pine nuts, 13 cup finely chopped radicchio and 2 oz. shaved parmigiano-reggiano; drizzle with EVOO.