Artichoke Carpaccio

Artichoke carpaccio. (Giulia Scarpaleggia)

Carpaccio is a dish of meat or fish, sliced or pounded thin, served raw, usually as an appetizer. Veal carpaccio, for example, is typically topped with arugula, drizzled with extra virgin olive oil and lemon juice, and served with shaved Parmigiano Reggiano.

When using artichokes as a main ingredient instead, you have to choose the freshest and youngest ones you can find. Shave them thinly and dress them with your best extra virgin olive oil and lemon juice. Some shaved Parmigiano Reggiano or Tuscan pecorino will round out the dish.

This is a fresh, lemony appetizer that exalts the flavor of artichokes. Have some bread ready to mop up the olive oil left at the bottom of the plate.

Serves 4

• 4 artichokes
• 1 lemon, halved
• Extra virgin olive oil
• Salt and freshly ground black pepper
• Parmigiano Reggiano

Clean the artichokes, removing the tough outer layers and stems. Rub the artichoke hearts with half of a lemon, then cut them in half and use a small spoon to remove the chokes. Thinly slice the artichoke hearts and arrange them onto a plate.

Drizzle with extra virgin olive oil and lemon juice, then season with salt and freshly ground black pepper. Finish with some shaved Parmigiano Reggiano.

Let it sit at room temperature for at least 30 minutes before serving.