Artichoke and parmesan carpaccio
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Preparation : 20 min
Cooking : 15 min
Total time : 35 min Rest : 0 min
4 people
10 small purple artichokes
100 g parmasan
1 lemon
10 black olives
1 tbsp olive oil
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Prepare the artichoke bottoms: break the stem and remove the first leaves.
Using a good knife, cut the remaining leaves to 1/3 of their height.
Remove the hard leaves and only keep the soft part. Remove the choke (the central fibrous fluff) using a teaspoon.
- 10 small purple artichokes
2
Cook the artichoke bottoms for 15 minutes in salted water, with a few drops of lemon juice.
Take them out and let them cool for 10 minutes.
- 10 small purple artichokes
- 1 lemon
3
Meanwhile, slice the Parmesan and set aside.
Then slice the artichoke bottoms.
- 100 g parmasan
4
Arrange the artichoke bottoms and the Parmesan on a plate.
Season with salt and pepper and sprinkle with olive oil.
Scatter over the black olives and serve immediately.
- 10 black olives
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
