Carpaccio of Fresh Artichokes
⏳ Time
15 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Delicious and healthy carpaccio is ready!
Ingredients
- Artichoke bottoms - 2 pieces
- Arugula - 2.6 oz
- Meyer Lemon Juice - to taste
- Olive Oil - to taste
- Lemon - ¼ piece
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the artichokes and clean them: remove the tough outer leaves until you reach the tender inner leaves, which can be identified by their yellowish-green color. Depending on the color of the leaves (the lighter the leaves, the more tender they are), cut off one or two-thirds from the top of the artichoke. Rub the freshly cut parts of the artichoke with a lemon slice (to prevent browning). Cut off the base and carefully peel the bottom with a sharp knife in a spiral motion to remove the dark green skin. Then wipe it with lemon. Use a teaspoon to scoop out the tough fuzz. Wipe with lemon juice.
Step 2
Cut the artichokes in half and thinly slice them, immediately drizzle with lemon juice.
Step 3
Arrange the arugula on a plate. Top the arugula with the artichokes, lightly salt, pepper to taste, and drizzle with olive oil.
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