- 3 tablespoons extra virgin olive oil
- 1 lemon
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 4 oz baby artichokes, cleaned
- 1 tablespoon grated Parmesan cheese
- 4 Parmesan shavings
In a bowl, mix the lemon juice with salt and pepper. Slowly whisk in the oil to emulsify. Slice the artichokes very thinly, making sure the chokes have been removed.
Place the artichokes in the bowl and mix with the lemon vinaigrette. Add the grated Parmesan cheese and toss well.
In a bowl, toss the arugula with olive oil and salt to taste. Place the arugula on the bottom of a plate and mount the artichokes in the middle. Garnish with a few Parmesan shavings.