Fresh Artichoke Carpaccio with parmesan, prosciutto and rocket
Ingredients
- 12 fresh artichokes
- 1/2 lemon
- 60ml extra virgin olive oil
- 1/2 tbsp (15ml) white wine vinegar
- 1/2 tbsp (15ml) lemon juice
- 1 tbsp chopped parsley
- Salt and pepper
- 1 cup or a good handful of rocket
- 8 thin slices prosciutto
- 50g parmesan cheese, shaved