Fresh Artichoke Carpaccio with parmesan, prosciutto and rocket

Recipe By:

Dominique Rizzo

Serves:

I love this fresh artichoke Carpaccio, the crunch of the artichokes with the peppery rocket is beautifully complimented with a fruity full bodied extra virgin olive oil. The prosciutto and shaved parmesan turn this dish into an antipasto, starter or side dish.

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

Method

Prepare the artichokes by peeling the outer leaves enough to reveal the heart. Using a sharp knife cut about 2/3 of the tops off the artichokes and then cut them in half, removing the fibrous interior
Cover the artichokes with cold water and squeeze in the lemon until ready to slice and serve
Combine the olive oil with the white wine vinegar, lemon juice, parsley and salt and pepper. Drain the artichokes and slice them into 3mm slices, layering them onto a platter
Pour over 1/2 of the dressing to cover and then top with the rocket, torn prosciutto and the shaved parmesan drizzling over the remaining dressing
Serve with crusty bread