Preparation |
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23 min. |
1 | Prepare the purple artichokesPrepare the artichokes but, rather than blanching them, leave them raw. As you finish preparing each one, cut it into 4 lengthways and plunge it into cold water with a little lemon juice (or, even better, a pinch of vitamin C) added. Set aside. | ![]() |
2 | Prepare the herbsChop 1 spring onion (scallion) finely. Chop the parsley and fresh coriander (cilantro) . Set aside. | ![]() |
3 | Prepare the lemon dressingIn a small bowl mix the juice of half a lemon with salt and pepper. Add 4 tablespoons olive oil and mix again. | ![]() |
4 | Put the salad togetherTake the artichokes out of the water and dry thoroughly on a tea-towel. | ![]() |
5 | Put them into a salad bowl with the herbs and onion. Pour the dressing over and give and initial mix. | ![]() |
6 | Add 30 g Parmesan (Parmigiano Reggiano) in fine shavings, cut with a vegetable peeler, for example. | ![]() |
7 | Finish by mixing once more and your salad is ready. | ![]() |