On Fri, 25 Feb 2005 08:30:57 -0500, Michael L Kankiewicz
> wrote:

>On Fri, 25 Feb 2005, Nathalie Chiva wrote:
>
>> Witzh fresh baby artichokes (but not with frozen), you can make a
>> great artichoke carpaccio. Pare them well (which means discarding
>> 1/3rd of the leaves and cutting off the top third of the artichoke),
>> cut in half, discard the hay if necessary, then cut in very thin
>> slices. While you are doing that, plunge the slices in a big bowl of
>> cold water with half a lemon juice in it. When ready, drain the
>> slices, lay down on plates in a single layer, add Parmesan shavings,
>> olive oil, salt and pepper, and serve.
>
>Uncooked? Excuse my lack of experience.

No need for excusing yourself, it *is* surprising, but yes, uncooked
(and that's why the slices must be very thin)

Nathalie in Switzerland