Carpaccio di Carciofi
Finely sliced artichokes are always surprising when served. Even for those who known them the effect of freshness never wears out. No better way to clean your palate and get ready for the next course.
- Prep Time 15 Minutes
- Cook Time 15 Minutes
- Total Time 15 Minutes
- Serves 4 People
- Calories 100 kcal
Ingredients
- 4 artichokes
- olive oil
- lemon juice
- salt
Instructions
- Cut the top off, leaving 2/3 of the artichoke
- Remove the outer leaves, twisting
- Cut in half
- Remove the fluffy inner part
- Slice as fine as possible
- Season with oil, lemon juice and salt
Notes
You need fresh artichokes to prepare this dish. No shortcuts, no frozen hearts - or hearts under oil. Do not forget to wear a kitchen glove, because raw artichokes dye your fingers dark brown. Some people add chips of hard cheese. Carpaccio is not a salad though. Artichokes should bask in all their glory, not sharing it.Â
