Artichokes salad: a purifying spring recipe.
- Fresh artichoke of Montelupone
- extra virgin olive oil;
- balsamic vinegar;
Clean the artichokes by removing the outer leaves and the stem and immerse them immediately in water and lemon for a few minutes. Remove them from the water and cut them into very thin slices. Season the artichokes with extra virgin olive oil, balsamic vinegar and a pinch of salt. Add the flaky Parmesan and the crumbled walnuts to taste.
In the fridge for a maximum of two days.
Wet your hands with lemon juice or use gloves to avoid blackening your skin.