Yield: 1 Servings
|2||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