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Title: Artichoke Salad with Parmigiano Reggiano Categories: None Yield: 1 Servings 2 Raw artichokes; pared down -to the hearts 1 tb Lemon juice 1/4 lb Parmigiano Reggiano; thinly -sliced 3 tb 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 |