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Artichoke Salad With Parmigiano Reggiano
Ingredients
- 2 x Raw artichokes, pared down to the hearts
- 1 Tbsp. Lemon juice
- 1/4 lb Parmigiano Reggiano, thinly sliced
- 3 Tbsp. Olio Carli Extra Virgin Extra virgin olive oil
Directions
- Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
- Serves 4 to 6 people.
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