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Artichoke carpaccio

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Artichoke carpaccio

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
15 min.
 
 
© BeckyLawton

Ingredients

    • 5 artichokes
    • 3 tomatoes
    • 1  onion
    • 75 gr. Parmesan
    • Juice of 1 lemon
    • Extra virgin olive oil

Method

  1. Grate the tomato roughly and finely chop the onion. Clean the artichokes, removing the outer leaves, tips, and tiny hairs from the center.
  2. Cut the artichokes into very thin slices and immediately sprinkle with lemon juice to avoid darkening. Mix with the other ingredients and season with olive oil, a pinch of salt and pepper.
  3. Top with grated Parmesan.

Recommended wine

It can be hard to find a suitable wine to go with artichokes since wine often heightens the metallic aftertaste.. That’s why we use lemon to reduce the bitterness of the artichoke. But in general, wine is rarely recommended to accompany artichokes. If you insist, try a wine that will give the artichokes some structure. For example, a flavorful, ripe, juicy red reserva, with round tannins.

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