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Fresh-Artichoke-Carpaccio-with-parmesan-prosciutto-and-rocket
Fresh-Artichoke-Carpaccio-with-parmesan-prosciutto-and-rocket

FRESH ARTICHOKE CARPACCIO WITH PARMESAN PROSCIUTTO AND ROCKET

  ,

July 17, 2015

I love this fresh artichoke carpaccio, the crunch of the artichokes with the peppery rocket is beautifully complimented with the fruity full bodied flavour of the Bertolli Extra Virgin olive oil. The prosciutto and shaved parmesan turn this dish into either an antipasto, starter or side dish and makes a delicious and quick recipe to enjoy this wonderful vegetable.

Ingredients

Serves 4

12 fresh artichokes

1/2 lemon

60ml Bertolli Originale 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 hand full of rocket

8 thin slices prosciutto

50g parmesan cheese, shaved

Method

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 half 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. Serve with crusty bread.

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