Shaved raw artichoke with lemon, mint and sunflower seeds

Ingredients

For 1 serving

• Artichokes1
• Extra virgin olive oil1 teaspoon
• Sunflower seeds10 g
• Mint2 g
• Lemon juiceto taste
• Saltto taste

In season: February – May

Method

1. Toast the sunflower seeds in a dry small pan over medium heat for 2–3 minutes, stirring, until golden; let them cool.
2. Fill a bowl with cold water and half the lemon juice. Prepare the artichokes: snap off the tough outer leaves until you reach the pale, tender ones, cut off the tips, peel the stem and halve them, scooping out the hairy choke with a teaspoon.
3. Slice them paper-thin and drop them straight into the acidulated water so they don't blacken.
4. Drain, pat dry and dress with the olive oil, the remaining lemon juice, salt and torn mint; finish with the sunflower seeds.