A fresh and elegant appetizer: the new artichokes are thinly sliced and dressed with extra virgin olive oil, flakes of Parmigiano Reggiano di Vacca Bianca Modenese, and a drizzle of Aceto Balsamico di Modena IGP Lussuria. The result is a perfect blend of vegetal sweetness, the savory taste of mountain Parmigiano, and the aromatic intensity of the finest balsamic.
Clean the artichokes by removing the tougher outer leaves and the inner choke, then cut them in half and slice them very thinly (preferably with a mandoline).
Soak the artichoke slices in cold water acidified with lemon juice for 5 minutes, then drain and dry them well.
Arrange the artichokes on a serving plate, season with extra virgin olive oil, salt, and pepper, and mix gently.
Add the flakes of Parmigiano di Vacca Bianca Modenese.
Finish with a sprinkle of chopped parsley and a drizzle of Aceto Balsamico di Modena IGP Lussuria.
Serve immediately to maintain the freshness and crunchiness of the dish.
Store in the refrigerator for a maximum of 6 hours, covered with plastic wrap and dressed only at the time of serving.
Italia, Emilia Romagna
| Energy (kcal) | 126.84 |
| Carbohydrates (g) | 1.92 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 9.17 |
| of which Saturates (g) | 3.53 |
| Protein (g) | 7.19 |
| Fiber (g) | 4.22 |
| Sale (g) | 0.34 |
