This is a very simple yet delicious salad. Baby artichokes are available during spring only and are very tender and easy to prepare.
The quantities here are subject to your personal taste, so adjust the portions and seasoning to your liking.
Start with preparing a bowl with cold water and add the juice from 1 lemon.
Peel the artichokes ( see “Carciofi all romana “ recipe, if using baby artichokes clean them only rom outside) and put them into the bowl with the water and lemon juice. That process stops the artichokes from discolouring.
Shave some Parmesan cheese, that is again your personal choice on how much to add.
Combine the lemon juice from 1/2 a lemon with some olive oil, salt and pepper.
To the finished dish you can add a couple of drops of a good quality aged balsamic vinegar.
Drain the artichokes and cut them into four, alternatively you could slice them very thinly.
Arrange the artichokes on a plate, top with some shavings of the Parmesan cheese and add the dressing. Squeeze some extra lemon juice if desired.