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.
