Salad of Artichoke Hearts and Parmesan
This is why people want to move to Italy: you can buy raw fresh artichoke hearts already trimmed (occasionally you can find these in this country's best markets too, especially in California), and layer them with the best Parmesan and olive oil. The cheese and artichoke have some kind of symbiotic magic going on, making the whole far greater than the sum of its parts. Fantastic.
- 4 to 8 raw fresh artichoke hearts (12 if very small)
- 2 lemons, more or less
- Several thin slices Parmesan cheese
- Extra virgin olive oil as needed
- Salt and black pepper to taste
Instructions:
- Slice the artichoke hearts as thinly as you can (a mandoline is ideal for this), rubbing each with lemon juice as you do so. Layer them on a plate with slices of Parmesan and drizzle all with olive oil, salt, and pepper.
- Taste and adjust the seasoning, adding more lemon juice if necessary, and serve immediately.