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Insalata di Carciofi Crudi
Ingredients: 2 globe artichokes, juice of 1 lemon, 2 tablespoons extra-virgin olive oil, a few sprigs of fresh marjoram-chopped, salt and pepper to taste
The artichokes must be as fresh and tender as possible. Remove the outer leaves, cut off the thorny tips, trim the stems to 2 inches and peel, cut artichokes in half and submerge in a bowl of water with half the lemon juice to keep from browning. Cut out the chokes one at a time and put back in the water. Make a dressing by slowly beating in the oil to the remaining lemon juice one teaspoon at a time until emulsified. Add the marjoram, salt and pepper. Slice the artichoke halves from top to bottom, paper-thin, preferable with a mandolin slicer. Toss them with the dressing at least 1 hour before serving so that the artichoke slices have time to marinate.
