Cooking class (well, a sort of… )
Today we harvested some vegetables in the backyard: artichokes, cabbages, tomatoes and fennels. 
So today I want to suggest a way to cook artichokes. Our own are of the “spiny violet from Albenga” and are delicious.
So, I clean and finely cut artichokes (I don’t boil them, I used them raw). Then I sprinle them with lemon jiuce, so that they don’t become black, and put them in a disk. After seasoning using extra-virgin oil (it’s mandatory!) and salt I add some parmesan nuggets (all you like: although we’re ligurian, we aren’t frugal at all on these kind of things!). It’s an excellent addition to salmon!
This post is also available in: Italiano
