Artichoke carpaccio e Parmesan Cheese
Artichoke carpaccio, with Parmesan flakes is a recipe worth trying before the artichoke season ends. A recipe that lends itself as a vegetarian starter or second course. Fresh, good and healthy, I recommend it
- 120 g of 24 MONTHS DAIRY F.LLI DOTTI Parmigiano Reggiano flakes
- 40 g of black truffle
- 2 lemons
- 4 Spoons of Extra Virgin Olive Oil
- Salt and pepper
Remove the hardest leaves from the artichokes and remove all the “thorns” that are inside.
In a bowl full of water, squeeze a lemon and dip the artichokes in it so that they do not turn black.
Drain the artichokes and dry them carefully, then slice them as thin as possible and cut the truffle into strips.
Put the artichoke slices in a salad bowl and sprinkle them with Parmigiano Reggiano.
Season with oil, salt, pepper and the juice of one lemon; mix and serve the salad within a short time.