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

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