Recipe for 4 people
3 artichokes with thorns
2 organic lemons
20g extra virgin olive oil
Grated LINGOTTO DI ZAFFERANO®
Clean the artichokes by removing the outer leaves and remove the upper part with the thorns. Peel the
stem with a potato peeler, cut each artichoke in half lengthwise and remove
Prepare a bowl with water, ice and the juice of half a lemon. Rub the other half of
lemon over the entire surface of the artichokes to prevent them from blackening due to oxidation.
Cut each half of the artichokes into 3-4mm thick slices. Put the slices of water and
prepared ice and proceed with the next artichoke.
Rinse and clean the puntarelle and cut them into not too thin strips. Add them gradually
to the bowl with water and ice together with the artichokes.
Drain the vegetables and transfer them to a clean bowl. Add the remaining lemon juice,
extra virgin olive oil, salt and pepper to taste and mix well with your hands.
Cover with plastic wrap and leave to marinate 3-4 hours or overnight in the refrigerator. If you prefer
a crunchy salad, omit the marinade.
Garnish with flakes of LINGOTTO DI ZAFFERANO® and serve.