- 6 shaved baby artichokes (already peeled and removed from the parts of the fibre)
- 4 cups of wild arugula
- ½ cup of toasted pine nuts
- 1 squeeze large lemon and the zest
- 3 tablespoon extra virgin olive oil
- 1 cup shaved Parmigiano Reggiano
- Pinch of salt
- Pinch of pepper
- In a large salad bowl add the arugula, pine nuts, the baby artichokes.
- Squeeze the juice of the lemon and add the olive oil.
- Add half of the shaved Parmigiano the salt and pepper and mix together.
- Add the remaining shaved Parmigiano and serve.