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2 each baby artichokes
2 ounces of Parmigiano Reggiano
1 spoon of extra virgin olive oil (D.O.P.)
1 each lemon juice
1 ounce of baby wild arrugola
sea salt and ground black pepper

Shaved baby artichokes and Parmigiano Reggiano salad.


In a bowl squeeze the lemon and razor shaved the baby artichokes, previously wash, clean and trimmed, add the shaved Parmigiano Reggiano, tossed with sea salt and fresh cracked black pepper, in a ring place it in the center of a plate, filled with the lightly tossed baby wild arugula with a touch of extra virgin olive oil, then top the ring with the artichokes shaved mixture, remove the ring and drizzled around little more of extra virgin olive oil.