Artichoke salad with parmigiano-reggiano
- 4 artichokes
- 4 oz Parmigiano Reggiano cheese
- 2 lemon juice
- 4 leaves of mint
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper
Trim the artichokes, removing the outer leaves and spines. Trim the stems and soak them in a mixture of water and lemon juice for 15 minutes.
In a bowl, whisk together the lemon juice, olive oil and a pinch of salt and pepper.
Cut the artichokes in half, removing any tough inner fibers. Scoop out the fuzzy choke with a melon ball cutter.
Just before serving, slice the artichokes very thinly (you can use a Japanese mandolin or other adjustable blade slicer). Transfer to a bowl, and dress them with the lemon juice and olive oil mixture. Arrange the artichokes in the center of four serving plates. Top each salad with the Parmigiano-Reggiano, mint, and a drizzle of olive oil. Garnish with the lemon zest, if using.