Artichoke and Pecorino Salad

Method

1. Clean the artichokes: remove the outer leaves until you reach the white heart.
2. Cut the stem and peel it with a paring knife.
3. Slice the artichokes thinly.
4. Dress with lemon juice to prevent oxidation.
5. Add thinly sliced mint leaves.
6. Add shavings of pecorino romano.
7. Add freshly ground black pepper.
8. Adjust salt.
9. Dress with olive oil.
10. Mix with your hands.
11. Serve optionally with a slice of bread.