Artichoke Salad with Brigante Cheese
INGREDIENTS (serves 4):
Juice of 1 lemon
4 sticks of celery cut into thin rounds
100g/3.5oz Pecorino Brigante
5 tablespoons of extra virgin olive oil
Chopped parsley, to taste
Clean the artichokes, removing the hardest outer petals, then cut in half and remove the choke. Julienne into very thin slices, place in a bowl, then sprinkle with lemon juice, the extra virgin olive oil, salt to taste and the chopped parsley. Select the softest parts of the celery, chop into rounds and add to the other ingredients. Dish up the artichokes. Then, using a potato peeler, slice thin slivers of Brigante cheese and place on top.