A fresh and elegant appetizer: young artichokes are thinly sliced and dressed with extra virgin olive oil, flakes of White Modenese Cow Parmesan, and a drizzle of Lussuria Balsamic Vinegar of Modena IGP. The result is a perfect blend of vegetal sweetness, the savory taste of mountain Parmesan, and the aromatic intensity of the most noble balsamic.
Clean the artichokes by removing the tougher outer leaves and the inner fuzz, then cut them in half and slice them very thinly (preferably with a mandoline).
Soak the artichoke slices in cold water acidulated 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 White Modenese Cow Parmesan.
Finish with a sprinkle of chopped parsley and a drizzle of Lussuria Balsamic Vinegar of Modena IGP.
Serve immediately to maintain the freshness and crunchiness of the dish.
Store in the refrigerator for up to 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 |
