Parmigiano Reggiano and Artichoke Salad
- 4 oz Parmigiano Reggiano cheese , sliced
- 6 artichokes
- 1 ½ oz black truffle
- 2 lemons
- 4 tbsp Extra Virgin Olive oil
- salt and pepper
Remove the outer leaves of the artichokes.
Cut off the tips of the leaves and remove the fuzzy interior. Squeeze the juice of a lemon into a bowl and fill with water. Place artichokes in the water as you trim them, so that they don’t turn brown.
Then drain and pat dry. Cut into thin slices. Then slice the truffle. Place the sliced artichokes in a salad bowl and cover with the sliced Parmigiano and truffle.
Dress with oil, the juice of another lemon, a pinch of salt, and a little pepper. Mix well and serve immediately.
Did you know that…
Artichokes have inspired famous poets? Pablo Neruda wrote a poem called “Oda a la Alcachofa” (Ode to the Artichoke) in 1971.