Peeled artichoke stems are sweet, crunchy and surprising. When paired with parmesan and olive oil they are sublime. Splurge for some good imported Italian parmigiano reggiano for this salad. You can buy the cheese already shaved or buy a small chunk and shave it yourself with a vegetable peeler. Figure one stem per person on average.
Instructions
- Now you have the lovely cores of the stems. Cut off a slice and taste it. Rub the cores with the cut lemon to prevent them turning brown. Cut the stems into slices. You want them thin enough to be pretty and delicate but thick enough to have some crunch. Mix the stem slices with a squeeze of lemon juice in a small bowl. Set aside.
- Mound the slices on a serving plate. Drizzle with olive oil and sprinkle them with salt. Top with the parmesan shavings. Serve immediately and wish you had more.
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