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- Insalata di Carciofi e Parmigiano
- (Artichoke and Parmigiano
Salad)
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Ingredients:
6 artichokes
1 pinch salt
1 lemon, squeezed
1 pinch pepper
3 tbs. extra-virgin olive oil
6 tbs. Parmigiano cheese
Directions:
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- Remove the stems, the outer leaves and all the hard
parts of the leaves, leaving only the bottoms of the artichokes.
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- Remove the chokes, cut them in thin slices and put
them in cold water soured with lemon until ready to use.
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- Drain the artichokes, dress with salt, olive oil, pepper and
cover with Parmigiano cheese sliced thinly using a truffle cutter or a potato
peeler so that the Parmigiano cheese shavings will curl up.
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- Serve in serving
platter.
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