Fresh artichoke carpaccio
2 servings
15 minutes
Artichoke carpaccio is a refined dish of European cuisine that impresses with its simplicity and elegance. It consists of thinly sliced artichokes drizzled with lemon juice, giving them freshness and a slight tang. Arugula adds spiciness, while olive oil softens the flavor, creating a harmony of textures. Historically, carpaccio originated in Venice and was initially made from raw meat but has since acquired many variations, including vegetable ones. This dish is perfect as a light appetizer or a side dish accompanying the main course. It can be served with crispy baguette or parmesan to highlight the depth of flavor. Artichoke carpaccio is an ideal choice for gourmets who appreciate refined gastronomic experiences.
1
Wash and clean the artichokes: remove the tough outer leaves down to the tender inner leaves, which can be identified by their yellowish-green color. Depending on the color of the leaves (the paler the leaves, the more tender they are), cut off one or two-thirds from the top of the artichoke. Rub the freshly cut parts with a lemon slice (to prevent browning). Cut off the base and spiral peel the dark green skin with a sharp knife. Then wipe with lemon. Use a teaspoon to remove the tough fuzz. Wipe with lemon juice.
- Artichokes: 2 pieces
- Lemon: 0.3 piece
- Lemon juice: to taste
2
Cut the artichokes in half and slice them thinly, then immediately drizzle with lemon juice.
- Artichokes: 2 pieces
- Lemon juice: to taste
3
Place the arugula leaves on a plate. Top the arugula with artichokes, lightly salt and pepper to taste, and drizzle with olive oil.
- Arugula: 75 g
- Artichokes: 2 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste