Ingredients

8 pristine baby artichokes
5 T Dry Creek Olive Company Meyer Lemon olive oil
Sea salt
Freshly ground black pepper
1/4-lb chunk Parmesan cheese

Directions

 1. Wash the artichokes under cold running water. Trim off any blemishes and prickly leaves. Using a sharp knife, trim the stem end and cut about 1/4 inch from the top to make an even shape. Pat the artichokes dry.
2. With a very sharp knife, cut the artichokes lengthwise into almost paper-thin slices. Place the slices in a shallow dish.
3. Add 3 tablespoons of the oil along with the salt and pepper to taste.
4. Place an equal portion of the seasoned artichokes on each of 4 salad plates.
5. Shave about 4 long strips of Parmesan over the artichokes on each plate.
6. Sprinkle sea salt over the top and drizzle the remaining oil around the plates.

 

Serve immediately.
Pair with our Trattore Estate Wines: Roussanne.