INSALATA DE CARCIOFI

Clean artichokes by removing all the tough outer leaves until you get to a pale yellow centre. Peel outer tough skin of artichoke stems with a pairing knife. Trim 1/3 off the tops of each artichoke, rub with lemon and chop finely. Squeeze extra lemon juice on artichokes to prevent from browning.

Plate the artichokes and season with olive oil and extra lemon juice if needed.

Then add pepper and salt.

With a vegetable peeler make shavings of parmigiano and top the artichokes.

Lightly drizzle with more olive oil if needed.