Carpaccio of Fresh Artichokes
Salads • European
Description
Delicious and healthy carpaccio is ready!
Ingredients
- Artichoke bottoms 2 pieces
- Arugula 5 oz
- Meyer Lemon Juice to taste
- Olive Oil to taste
- Lemon ¼ piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the artichokes and clean them: remove the tough outer leaves until you reach the tender inner leaves, which can be identified by their yellowish-green color. Depending on the color of the leaves (the lighter the leaves, the more tender they are), cut off one or two-thirds from the top of the artichoke. Rub the freshly cut parts of the artichoke with a lemon slice (to prevent browning). Cut off the base and carefully peel the bottom with a sharp knife in a spiral motion to remove the dark green skin. Then wipe it with lemon. Use a teaspoon to scoop out the tough fuzz. Wipe with lemon juice.
Step 2
Cut the artichokes in half and thinly slice them, immediately drizzle with lemon juice.
Step 3
Arrange the arugula on a plate. Top the arugula with the artichokes, lightly salt, pepper to taste, and drizzle with olive oil.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!