Artichoke Carpaccio
Description
This recipe won't take much time. Buy artichokes for carpaccio in a glass jar, not a tin can — in glass you can clearly see the quality and their size. Artichokes in oil taste best, not those in marinade. If desired, you can prepare the dressing separately; to do this, whisk olive oil and lemon juice with a pinch of salt and pepper. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
If the artichokes are in oil, remove them from it and place them on paper towels to remove all excess.
- 3
Step 3
Slice the artichokes into thin slices and transfer them to a plate with high sides.
- 4
Step 4
Spritz the artichokes with lemon juice.
- 5
Step 5
Lightly drizzle them with fragrant extra virgin olive oil.
- 6
Step 6
And generously sprinkle everything with grated Parmesan.
- 7
Step 7
Serve the finished artichoke carpaccio immediately after preparation.