2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 lb. Parmigiano Reggiano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil
Cut artichoke hearts into very thin lengthwise slices. Sprinkle
the artichoke slices with the lemon juice. Combine with the
other ingredients and toss.
Serves 4 to 6 people.