| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Raw artichokes; pared down to the hearts |
| 1 |
tb |
Lemon juice |
| 1/4 |
lb |
Parmigiano Reggiano; thinly sliced |
| 3 |
tb |
Olio Carli Extra Virgin Olive Oil |
INSTRUCTIONS
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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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