Serves:  4
Average: 3.4 (22 votes)
Difficulty:
Cuisine:
Saved:
42
Recipe by: Dominique Rizzo
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.

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Fresh Artichoke Carpaccio with parmesan, prosciutto and rocket
Ingredients:
Fresh Artichoke Carpaccio with parmesan, prosciutto and rocket
Method:
Fresh Artichoke Carpaccio with parmesan, prosciutto and rocket
  1. 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
  2. Cover the artichokes with cold water and squeeze in the lemon until ready to slice and serve
  3. 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
  4. 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
  5. Serve with crusty bread
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Artichoke
Geri
2 years 11 months ago
How long do you cook the artichokes?