Salad of artichoke, Parmesan and raw ham

There are artichokes and asparagus on the fresh market so I bought a bunch of the small purple ones for a lunch salad.

You clean the chokes a bit by washing, cutting the stem and slicing off the top of the leaves. You put them in water with lemon juice. Then you halve them and cook them for 20 minutes in fresh water with some lemon juice (that is supposed to keep the chokes from turning brown instead of green)

Drain and put in an oven tray, put some slices of raw ham over it and sprinkle with grated Parmesan cheese. Finish with some drops of good olive oil and heat slightly in the oven.

You can serve with bread to scoop up the remaining oil and cheese from the tray.