Artischockensalat mit Parmesan (Insalata di carciofi e Grana Padano )

für 8 als vorspeise

8 kleine artischocken | 40 g parmesan, gehobelt | 40 g olivenöl | 1 zitrone, saft | 1 tl senf | salz, pfeffer

die artischocken putzen, die äußeren blätter und einen guten teil des stiels entfernen. in scheiben schneiden und schnell mit etwas zitronensaft einreiben, damit sie nicht schwarz werden. ein dressing aus olivenöl, senf, zitronensaft, salz und pfeffer vorbereiten und die artischocken damit anmachen. die artischocken auf einen teller anrichten und mit parmesan bestreuen. ich habe so die artischocken entdeckt und sofort geliebt! alle die artischocken nicht gerne essen, sollen sie so noch einmal probieren! superlecker!

sf | 10.3.2011 | 16 Kommentare

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