Serves 6
6 young artichokes with thorns
juice of 1 lemon
4 tbsp extra-virgin olive oil
120 g (4 oz) piece parmesan cheese
salt and pepper
1. Trim the artichokes and discard the tough outer leaves, the stems and the furry chokes (if any). Quarter them lengthwise.
2. Drop them into a bowl of water acidulated with the lemon juice, to prevent discolouration. Drain and pat dry.
3. Slice them thinly lengthwise and arrange on a platter.
4. Sprinkle with salt and pepper and the oil and shave the Parmesan cheese on top.
5. Serve immediately.
Artichoke and Parmesan Cheese Salad
