Insalata Di Carciofi E Parmigiano

Carciofo spinoso – Assianir CC BY-SA 3.0

6 artichokes
1 pinch salt
1 lemon, squeezed
1 pinch pepper
3 tbs. extra-virgin olive oil
6 tbs. Parmigiano

How to make the Artichoke and Parmigiano Salad:

Remove the stems, the outer leaves, and all the leaves’ hard parts, leaving only the bottoms of the artichokes. Remove the chokes, cut them into thin slices, and put them in cold water soured with lemon until ready to use. Drain the artichokes, dress with salt, oil, pepper, and cover with Parmigiano sliced thinly using a truffle cutter or a potato peeler so that the Parmigiano shavings will curl up. Serve in serving platter.

Serves 4-6

Regional Recipe from Sardinia