Fresh artichoke Carpaccio , by Michal Waxman, YNET
Ingredients:
2 very fresh artichokes
2 lemons
Bowl of water
Pinch of salt
Grated Italian Parmesan cheese
Tablespoon olive oil
Preparation:
Squeeze one lemon into bowl of water, retain the squeezed lemon;
Squeeze the juice of the second lemon into a second bowl;
Peel the artichoke stem and wipe with the squeezed lemon to prevent discoloration;
Pull the petals off the heart of the artichoke, leaving as much flesh as possible on the heart. When you get to the small purple internal petals, cut them off with a knife, wipe the heart with the squeezed lemon to prevent discoloration;
With a small knife, scrape out the concavity of the heart until it is smooth. wipe with the squeezed lemon to prevent discoloration;
Place the hearts upside down on a surface and with a knife scrape the sides to remove the remainder of the petals until all that remains is the heart, smooth and clean. wipe with the squeezed lemon to prevent discoloration; place the cleaned heart into the bowl of water and lemon. Treat all hearts in this manner.
Remove the heart from the bowl and wipe well with a towel. Slice the hearts into slices as thin as possible. Periodically dip the slices into the bowl of lemon juice and be certain all are covered well.
Place the slices in a circular pattern on a round plate, touching one another, until the plate is full. Sprinkle on the coarse salt and the olive oil. Finish by sprinkling on the grated parmesan cheese.
You would never have dreamed that an artichoke could have such a gentle and delicious taste at the same time.
