• 6 shaved baby artichokes (already peeled and removed from the parts of the fibre)
  • 4 cups of wild arugula
  • ½ cup of toasted pine nuts
  • 1 squeeze large lemon and the zest
  • 3 tablespoon extra virgin olive oil
  • 1 cup shaved Parmigiano Reggiano
  • Pinch of salt
  • Pinch of pepper

Passo a passo

  1. In a large salad bowl add the arugula, pine nuts, the baby artichokes.
  2. Squeeze the juice of the lemon and add the olive oil.
  3. Add half of the shaved Parmigiano the salt and pepper and mix together.
  4. Add the remaining shaved Parmigiano and serve.