Fresh artichoke carpaccio with bottarga and parmesan

1 serving

30 minutes

From The Mad Cook restaurant

Energy value per serving

• Calories: 221.2
• Proteins: 7.4g
• Fats: 14.4g
• Carbohydrates: 14.4g

Ingredients

• Artichokes: 110 g
• Lemon juice: 40 ml
• Balsamic cream: 15 ml
• White balsamic vinegar: 15 ml
• Olive oil: 10 ml
• Parmesan cheese: 15 g
• Arugula: 5 g
• Bottarga: 3 g

Cooking steps

1. Clean the Italian artichoke.

   Required ingredients:

   • Artichokes: 110 g

2. Slice it into thin slices.

   Required ingredients:

   • Artichokes: 110 g

3. Prepare a sauce from lemon juice, balsamic cream, balsamic vinegar, olive oil, mix them and make an emulsion.

   Required ingredients:

   • Lemon juice: 40 ml
   • Balsamic cream: 15 ml
   • White balsamic vinegar: 15 ml
   • Olive oil: 10 ml

4. Add chopped artichokes to this emulsion.

   Required ingredients:

   • Artichokes: 110 g

5. Mix everything and place it on a flat plate.

6. Slice the parmesan and place it on top.

   Required ingredients:

   • Parmesan cheese: 15 g

7. Garnish with arugula and bottarga.

   Required ingredients:

   • Arugula: 5 g
   • Bottarga: 3 g