(Artichoke and Parmesan Cheese Salad)


8 Small Artichokes
1 Cup Parmesan - shaved
1 1/2 Cups Arugula leaves
1 Med. Lemon


Cut the top half of the artichoke off.  Peel the outer tough leaves off until the tender underleaves are exposed. Cut off the stem end of the artichoke, and carefully peel away any remaining tough leaves. All that should remain is an artichoke, less the stem, and peeled so that only the light yellow or white part of the base is exposed. As each artichoke is prepared place it in a bowl of water into which the juice of the lemon and a lemon half have been added.

Once this is accomplished, cut the artichokes in half lengthwise and remove the choke. The choke is large in American artichokes and small to nonexistent in Roman artichokes. Slice the remaining artichoke as thinly as possible, and return to the lemon bath.

Shave about a quarter of a pound of imported Parmesan cheese.  This should give you the cup of Parmesan called for in the recipe.   Pecorino Romano can be used if it is imported, or if this is not available, use dry Asciago.

Drain the artichokes and wrap them in paper towels to dry them as much as possible. Place 1/2 of the artichokes on a platter, and pour extra virgin olive oil over them. Squeeze lemon juice over the artichokes and add salt to taste. Layer the shaved Parmesan cheese on top of the artichokes, and add ground pepper. Alternatively, add fresh arugula to the layer of artichokes, and then place the Parmesan over the arugula. Serve as an appetizer. The salad is best if mixed on the plate just prior to eating.

NOTE: This is not an original recipe.  We first tasted this dish at Madeo's Restaurant in Beverly Hills, California.  The dish is excellent there as are all of the dishes prepared by the hosts Bruno and Alfio.

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Last updated on: 06/03/99 12:51:13 AM