Prep time:




Raw artichokes with bottarga

Wash the rocket salad, drain it well and arrange it on a platter. Prepare the artichokes: remove the hardest outer leaves, cut the tips (about halfway up the artichoke),

and carefully clean the inside, removing the fluffy stuff. As you clean them, place them in a container with water and lemon to prevent them from turning black. Dry them well, cut them into thin slices and arrange them on the rocket bed. Drizzle with oil and sprinkle with plenty of grated bottarga. Salt if necessary. Let it marinate for a few minutes before serving.

(for 4 people): 4 artichokes, mullet or tuna bottarga, lemon, rocket salad, Panizzi organic extra virgin olive oil, salt.