Authentic Italian artichoke salad dressed with a simple lemon and olive oil vinaigrette and slivers of Parmigiano-Reggiano®.

Artichoke Salad with Parmigiano-Reggiano®
(Insalata di Carciofi e Parmigiano-Reggiano®)

3 raw artichokes, pared down to the tender hearts and cut into very thin lengthwise slices
1 tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
3 tablespoons olive oil
Salt and pepper

1. Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.

Makes 4 to 6 servings.

Recipe provided courtesy of The Italian Trade Commission.