Vinegar for soaking (optional)

Zest and juice of a lemon

Chunk of Parmesan

3 T. extra-virgin olive oil, more as necessary

Salt and pepper

Chopped fresh parsley or basil leaves for garnish

 

Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice. Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size. Remove artichoke slices from water and dry, then toss with olive oil and 1 T. lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

 

 

Yield:

Calories:

Fat:

Fiber: