Artichoke Insalatina

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Topic: Vegetable Appetizers, Artichokes, Vegetarian Choices

8-10 pieces Long Stem Artichoke Hearts (Marinated - Several varieties are available at Newport Market)
2 ounces arugula or mixed greens
Extra virgin olive oil
Half Lemon
Sea Salt
2 ounces Parmigiano Reggiano
Pinch red chili flakes (optional)

Drain Artichokes of the oil they were packed in. Cut each into quarters lengthwise.
Arrange on platter with the stems facing inward leaving room for the greens.
Place arugula and season with salt.
Using a vegetable peeler, shave parmigiano over top.
Sprinkle the chili flakes on top.

[More Artichoke Info]

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