To recreate your dish of raw artichoke antipasto, you’ll need a few of the long artichokes, not the larger, round globe artichokes. Calculate 1 to 2 per person.
Ingredients – Serves 4 – 6
Prepare a simple olive oil and lemon marinade in a jam jar:
- 1 cup of extra virgin olive oil
- 1/2 cup lemon juice
- 1/2 level teaspoon freshly ground black pepper
For the salad
- 6 – 8 Artichokes
- 1 deep bowl of chilled water and lemon juice, 1/2 and 1/2
- Freshly shaved Provolone – Nedda uses Provolone del Monaco D.O.P.
- Place the lid on the jar and give the marinade a good shake.
- Once you’ve prepared all of your artichokes and have them sitting in lemon water, drain them as dry as possible. Use a salad spinner if you have one.
- Slice the artichokes lengthwise, as thinly as you possibly can.
- Toss the slices of artichoke in the marinate making sure to coat all of them all over.
- Refrigerate them until you are ready to serve
- Serve your artichokes with freshly shaved Provolone cheese.