Ingredients for 4 people
4 Raw fresh artichokes outer leaves removed
1 Celery heart
100g of pecorino romano
1 Tablespoon of roughly chopped Italian parsley
10 Fresh leaves of mint
2 Tablespoons of extra virgin olive oil
Salt and pepper to season
Toast the walnut in a large pan over a medium heat. Cool them and chop them roughly.
Slice the artichokes very thin and squeeze half of the lemon on them.
Give them a mix and set aside in a large salad bowl.
Slice the celery heart and shave the pecorino cheese. Add the celery into the artichokes mix and toss it about adding also the herbs, the walnuts, the oil and seasoning.
Serve with a nice slice of toasted Tuscan style bread.