Artichoke Carpaccio

Ingredients for 4 servings:

• 6 artichokes, small Italian (from a can if necessary)
• 1 lemon(s), untreated
• ½ bunch parsley
• 1 clove(s) garlic
• 5 tbsp olive oil
• 6 tomatoes, dried (preserved in oil)
• 50 g Parmesan cheese (piece)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Antipasti

Separate the stems from the artichokes, removing the outer leaves down to the soft inner leaves (canned ones are, of course, easier and cheaper). Wash the lemon in hot water and finely grate the zest of one half, then juice the lemon. Wash the parsley, shake it dry, and finely chop the leaves along with the peeled garlic. Mix 2-3 tablespoons of lemon juice with olive oil until creamy. Cut the artichokes lengthwise into very thin slices and arrange on plates, sprinkle with lemon zest and the parsley and garlic mixture, then drizzle with the sauce. Cut the drained tomatoes into strips, scatter them on top, and season the whole thing with salt and pepper. Finally, grate the Parmesan cheese in thin shavings over the top. This delicious starter is ready; serve with white wine and white bread.