Shelly's Recipe

ARTICHOKE, ARUGULA AND PROSCIUTTO SALAD WITH PARMESAN VINAIGRETTE

Category: Salad

4 large artichokes
12 very thin slices prosciutto
1/2 pound cleaned arugula
1/2 small head radicchio cut into fine chiffonade

Parmesan Vinaigrette:
1/4 pound finely grated Parmesan
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 tablespoons champagne vinegar
1/2 cup olive oil

Trim the artichokes of all tough outer leaves. Cook in salted water until tender. Cool. Remove the choke and cut the artichokes into quarters.

To serve: lay the prosciutto out on each plate. Toss the arugula and artichokes in the vinaigrette and place on top of the prosciutto. Garnish with the radicchio.