Three raw artichokes pared down to the tender hearts and cut into skinny lengthwise slices
One tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
Three tablespoons olive oil
Salt and pepper
How to make the Insalata Di Carciofi E Parmigiano Reggiano – Artichoke Salad with Parmigiano-Reggiano ®:
Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at email@example.com.