Insalata di Carciofi

Artichoke Salad with Parmigiano-Reggiano®

3 raw artichokes, pared down to the tender hearts and cut into very thin lengthwise slices
1 tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
3 tablespoons olive oil
Salt and pepper

Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.

Serves 4-6