Parmigiano Reggiano and Artichoke Salad
- 4 oz Parmigiano Reggiano cheese , sliced
- 6 artichokes
- 1 ½ oz black truffle
- 2 lemons
- 4 tablespoons 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.
Artichokes are the flowers of the artichoke plant, commonly found in the Mediterranean area. This flower has been loved since the time of the ancient Greeks and Egyptians. In fact, the ancient Greeks believed that artichokes had a divine origin. According to legend, Zeus, the father of all the Gods, saw an incredibly beautiful woman named Cynara. He fell in love with her beautiful ash-blond hair, seduced her and brought her up to Olympus with him. However, the beautiful young girl was homesick and decided to return to her mother’s home on earth. When Zeus discovered that she had escapes, he was furious for having been betrayed and decided to punish Cynara by turning her into a plant with a tender heart and spiny exterior. She became the artichoke.
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.
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