Ingredients

• 6 artichokes
• 1 lemon squeezed
• 3 Tbs. extra virgin olive oil pinch of salt and pepper
• 6 Tbs. Parmigiano Reggiano

Method

Remove the stems, the outer leaves and all the hard parts of the leaves, leaving only the bottoms (the heart section). Remove the choke, cut in thin slices and set in cold water and lemon until ready to use. Drain the artichokes, dress with salt, oil, and pepper and cover with parmigiano sliced thinly using a truffle cutter or a potato peeler so that the Parmigiano will curl up. Serve on a plate.