Carpaccio of bresaola and artichokes

Carpaccio of bresaola and artichokes

Recipe of the Black Countess of the Carpaccio of Bresaola and Artichokes Ingredients4 artichokes1 lemon300 gr of bresaolaparmigiano Reggiano extra-virgin olive oil and pepper PreparationClean 4 artichokes, removing the hardest leaves, turn the bottom passing all around with a small knife, cut in half lengthways and remove the "hay". Slice them finely and soak them in water acidulated with the juice of a lemon. Arrange 300 g of thinly sliced bresaola on a serving plate, distribute the slices of artichokes, sprinkle with flakes of Parmesan cheese and season with extra-virgin olive oil, lemon, salt and pepper.

 
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