Shaved Artichoke & Parmigiano Salad
Serves 4
If tender baby artichokes are avilable, use eight of them instead of four large ones. Trim the though leaves and stem, then slice.
Prep time: 30 minutes
Ingredients:
| 4 |
large artichokes |
2 |
tablespoons lemon juice |
| 1 |
tablespoon extra-virgin olive oil |
1/8 |
teaspoon ground black pepper |
| 1 |
wedge Parmigiano-Reggiano, weighing at least 3 ounces |
1 |
teaspoon chopped fresh flat-leaf parsley or whole parsley leaves (optional) |
| 1/2 |
teaspoon salt |
|
|
- Prepare artichokes.
- Slice artichokes as thin as possible and toss immediately with lemon juice. Add olive oil, salt, and pepper.
- Shave Parmigiano-Reggiano using vegetable peeler to make 1/2 cup. Toss with artichoke slices and parsley, if using, and serve.
