Artichokes & Parmigiano salad

with Traditional Balsamic Vinegar of Modena

Side dish

easy

4 serve

30 mins

BALSAMOSABA® 3

TRADITIONAL BALSAMIC VINEGAR
OF MODENA 12 YEARS

• 4 artichokes
• 50 gr Red Cow cheese or Parmigiano Reggiano 24 months shaved in chips
• 1 lemon
• 1 tbsp chopped parsley

• 2 tbsp BALSAMOSABA® 3
• Traditional Balsamic Vinegar of Modena 12 years
• 2 tbsp EVOO
• salt & pepper

Instructions

1. To clean the artichokes, cut off most of the stalk and start removing the tough outer leaves. Once you get to the softer inner leaves, trim the top of the artichoke with a sharp knife (1 to 2 cm).
2. Cut the artichoke in half lengthwise. Clean the “heart” of the artichoke and eventually remove the “hairs” inside. Place in o bowl with cold water and lemon juice to prevent oxidation.
3. To prepare the salad, cut each artichoke half into thin slices, add the chopped parsley and the shaved cheese chips.
4. Season with salt & pepper to taste, BALSAMOSABA® 3 and extra virgin olive oil.
5. To serve serve in dishes drizzle with drops of traditional balsamic vinegar 12 years.