Artichoke carpaccio is a simple and tasty way to enjoy the crunchy texture of the fresh and small artichokes.
To make this dish we used the hearts of artichokes, that we bought at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).
INGREDIENTS for 4 servings
12 fresh small and tender artichokes (hearts of artichokes)
60 ml extra virgin olive oil
1/2 tbsp lemon juice
1 tbsp. parsley, basil and mint, finely chopped
salt and pepper
flakes Parmesan cheese
Rinse the artichokes, dry them with a paper towel then trim them. With a sharp knife, cut off and discard the top of the artichoke. Trim the outer leaves and then remove the tough leaves until you get to the internal tender. Take off the fuzzy choke from the center of the artichoke, if there is.
Place the artichokes in a bowl with water and 1 lemon cut in two.
In an other bowl add oil, salt and pepper. Then add the herbs and the lemon juice and whisk with a fork until obtaining an emulsion. Keep aside.
Dry and cut the artichokes in half lenghtwise, and cut finely each part. Pour them in the bowl with the emulsion and mix well.
Put the artichokes on a serving plate, and add a handful of flakes of Parmesan cheese. Drizzle with extra oil and pepper and serve them immediately.