Fresh, small artichoke hearts can be eaten raw. Thinly sliced and tossed with lemon and olive oil, they have a light crunch and a nutty flavor. Timing is key: cut artichoke begins to brown within minutes when exposed to air, so rub each heart with lemon as soon as it is trimmed. Serve with dill and green onions as a spring salad.
Fill a wide bowl with cold water. Squeeze in the juice of one lemon and add the lemon halves.
Pull off the tough outer leaves until the pale yellow, tender leaves appear. Cut 2 cm off the top, peel the stem, and trim it. Halve the heart, scrape out the fuzzy center with a spoon, and put the half heart in the lemon water right away.
Remove the hearts from the water one at a time and pat them dry. Using a sharp knife or mandoline, cut them into 1–2 mm slices, tossing each slice immediately with the juice of the second lemon.
Add the olive oil, salt, black pepper, chopped dill, and finely sliced green onion to the artichokes. Toss gently and serve right away.
Place each trimmed artichoke in lemon water right away, and do not let the sliced salad sit for more than 15 minutes; raw artichoke darkens within minutes when exposed to air.
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