If you're lucky enough to find baby artichokes at the farmers' market, why not serve them the Italian way: raw. Lightly toss with lemon juice and combine them with salty olives, tender purslane (or baby spinach), and feta cheese. What results is a European-style light and positively un-boring summer salad! Never tried raw artichoke? Start with tender, baby artichokes and see our guide
on how to easily trim and prepare them. Slice the artichoke hearts thin, toss with the lemon juice and olive oil vinaigrette and add the olives, purslane, and cheese. We can't wait to try it!
Get the recipe: Not Your Average Artichoke Recipe at Grub Street
Related: Five Ways to Eat: Artichokes
(Images: Emma Christensen)