artichoke salad with parmigiano reggiano

Categories
None
Yield
1 Servings
MeasureIngredient
Raw artichokes; pared down to the hearts
1 tablespoon Lemon juice
¼ pounds Parmigiano Reggiano; thinly sliced
3 tablespoons Olio Carli 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.

Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998

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