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INSALATA DI CARCIOFI E PARMIGIANO-REGGIANO ®
Artichoke Salad with Parmigiano-Reggiano ®
Ingredients |
3 raw artichokes, pared down to the tender hearts and cut into very thin lengthwise slices
1 tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
3 tablespoons olive oil
Salt and pepper
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Preparation |
How to make the Artichoke Salad with Parmigiano-Reggiano ®:
Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.
Serves 4-6
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1997-2010 © Enrico Massetti
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