Rich in fiber and very good for the digestion, artichokes, along with Parmigiano Reggiano, are the featured ingredients in this very tasty, light salad.
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INGREDIENTS |
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Artichokes |
8 |
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Parmigiano Reggiano |
80 |
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Lemon |
1 |
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Fats |
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To taste |
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Mustard |
1 |
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teaspoon |
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Salt |
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To taste |
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PREPARATION |
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Clean the artichokes, removing the tougher outer leaves and cut the hearts into very thin slices. Put the sliced artichokes into a salad bowl and add the Parmigiano Reggiano cut into flakes. |
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With a fork prepare an emulsion of the oil, lemon juice, salt and a teaspoon of mustard; dress the salad with the resulting "citronnette", tossing it gently. |
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CHEF'S NOTE |
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In order to cut the artichokes into very fine slices, use a truffle slicer. It's best to prepare your artichoke salad at the last minute in order prevent the artichokes from blackening. If you have to make it ahead of time, sprinkle the sliced artichokes with half the lemon juice and use the other half for the "citronnette", i.e. lemon dressing. |
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Composed of appetizing, quick-to-prepare dishes, this menu should be accompanied by a medium-bodied, mellow red wine, like a Bonarda, or a dry white wine with mildly pungent flavor, like a Pigato della Riviera Ligure. |
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