"Traditional Tuscan raw artichoke salad is an ideal light spring starter, but the vegetable can sometimes be a little tough to chew and digest. Avena, which co-opted the space that housed Da Silvano for decades, slices baby artichokes paper thin with a mandolin, splashes them with lemon, and balances the plate’s astringent bite with a silky and slightly peppery olive oil as well as the unique addition of ripe avocado chunks." - Eater Staff
