Artichoke Carpaccio with parmesan, prosciutto and rocket
Ingredients
- 12 fresh artichokes
- 1/2 lemon
- 2 tbsp Bertolli Extra Virgin Olive Oil (Fruity Taste)
- 1/2 tbsp white wine vinegar
- 1/2 tbsp lemon juice
- 1 tbsp chopped parsley
- Salt and pepper
- 1 cup rocket
- 8 thin slices prosciutto
- 50g parmesan cheese, shaved