Method

Remove the stems, the outer leaves and all the hard parts of the leaves, leaving only the bottoms of the artichokes. Remove the chokes, cut them in thin slices and put them in cold water soured with lemon until ready to use. Drain the artichokes, dress with salt, oil, pepper and cover with Parmigiano sliced thinly using a truffle cutter or a potato peeler so that the Parmigiano shavings will curl up.

Serve on a graceful serving platter.

Serves: 6 as main course, 12 as small appetizer

Contributor: pat ciesla

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