Artichokes – Carpaccio

Summary

Ingredients

• 6 artichoke (s), small Italian (canned if necessary)
• 1 lemon (s), untreated
• 0.5 ½ bunch parsley
• 1 clove garlic
• 5 tablespoon olive oil
• 6 tomato (s), dried (marinated in oil)
• 50 g parmesan, (from the piece)
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Separate the stalks of the artichokes, remove the outer leaves down to the inner soft leaves (they are of course less expensive and less expensive from the can).
2. Wash the lemon with hot water and finely grate one half of the peel, then squeeze the lemon. Wash the parsley, shake dry and finely chop the leaves together with the peeled garlic. Mix 2-3 tablespoons of lemon juice with olive oil until creamy. Cut the artichokes lengthways into very thin slices and lay them out on plates, sprinkle with lemon zest and the parsley-garlic mixture, then drizzle with the sauce. Cut the drained tomatoes into strips, sprinkle over them and then season with salt and pepper. Finally, grate the parmesan in thin chips.
3. The delicious starter is ready, with white wine and white bread.