Artichoke Salad With Parmigiano Reggiano Recipe


  • 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


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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