Medium

Olive oil

tablespoons

Lemon

unit

Onion

Pepper

pinch

Salt

Cébette

Purple artichoke

Parsley

Boot (100g)

Fresh coriander leave

gram

Parmesan cheese

Artichokes with pepper

<h5>10 min</h5><p>Prepare the artichokes, but don't blanch them, leave them raw.</p><p>Each time you finish preparing an artichoke, cut it into 4 in height, and plunge it into cold water with a little lemon juice.</p>

<h5>4 min</h5><p>Fine chop 1 onion, and mince the parsley and cilantro.</p>

<h5>2 min</h5><p>In a bowl, pour the juice of half a lemon, salt and pepper, then mix.</p><p>Add 4 tablespoons of olive oil and mix again.</p>

<h5>1 min</h5><p>Take the artichokes out of the water and dry them carefully with a tea towel.</p>

<h5>2 min</h5><p>Put them with the herbs and onion in a bowl, drizzle with the sauce and mix a first time.</p>

<h5>3 min</h5><p>Add 30 g of Parmigiano reggiano (Parmesan), in the form of shavings made with a peeler for example.</p>

<h5>1 min</h5><p>Finish by mixing well one last time. It's ready!</p>

Medium

23 min

Pregnant woman

Salad

Vegetarian

Servings

4

Nutrition

/ per serving

Directions

Step #1

Step #2

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Step #7

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