Fast & Simple: artichoke carpaccio

1⁄2 lemon, juice only
4 baby artichokes
6 slices speck
1⁄4 c. grape tomatoes
extra-virgin olive oil
freshly ground pepper

1. Prepare the artichokes: Combine the lemon juice with water in a large bowl. Remove the tough outer leaves and, using a sharp paring knife, peel the outer layer of the artichokes, including the stem, until you reach the whitish inner layer. Trim off about 1⁄2 to 1 inch from the top of each artichoke. Slice the artichokes in 1⁄2 lengthwise and slice or scoop out and discard the hairy choke. Thinly slice the artichokes lengthwise and place the artichokes in the lemon water to prevent discoloration. 2. Arrange the speck slices on a large platter. 3. Drain the artichokes and pat dry. Arrange in a circle in the center of the speck slices. 4 Slice the tomatoes in 1⁄2 and arrange in the center of the artichoke circle. 5 Drizzle with olive oil and season with freshly ground pepper. Serves 2

Replace: speck with prosciutto

Medium-bodied red wine, such as Rosso di Montalcino

2 Responses

  1. Says:

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  2. Jude Says:

    Not a fan of speck but like the replacement with prosciutto

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