Recipe - Artichoke Salad With Parmigiano Reggiano

2 Raw artichokes; pared down
to the hearts
1 tablespoon Lemon juice
One fourth pound Parmigiano Reggiano; thinly
cut or sliced up
3 tablespoon Olio Carli Extra Virgin
Olive Oil

Cut artichoke hearts into very thin lengthwise slices. Sprinkle the
artichoke slices with the lemon juice. Combine with the other ingredients
and toss.

Serves 4 to 6 people.

Posted to recipeludigest by molony molony@scsn.net on Feb 23, 1998