Artichoke and Avocado Salad

Ingredients:

• 7 tablespoons fresh lemon juice, divided
• 3/4 cup extra-virgin olive oil
• 12 baby artichokes
• 2 ripe avocados, peeled, pitted & chopped
• 1 head radicchio, divided into leaves
• 2oz parmesan cheese, shaved

Instructions:

In a small bowl, whisk 3 tablespoons of lemon juice with salt and pepper. Pour the olive oil in a slow, steady stream, whisking the entire time until emulsified. Season again with salt and pepper and set aside. Trim the stems and outer leaves from the artichokes. Bring a large pot of water to a boil, then add the remaining lemon juice. Add the artichokes and return to boiling and cook for 12 to 15 minutes. Drain and cool. Slice the artichokes into thin strips and set aside. With a fork, mash the avocados until smooth. Stir in the artichoke and drizzle with 1/4 cup of the vinaigrette. Toss then season with salt and pepper to taste. Place the radicchio leaves on serving plates, then divide the artichoke-avocado mixture on the leaves and top with shavings of parmesan.