Ingredients:
- 8-10 pieces Divina Long Stem Artichokes
- 2 oz arugula or mixed greens
- 2 oz parmigiano reggiano, shaved
- extra virgin olive oil
- half lemon
- sea salt
- red pepper flake (to taste)
Directions:
- Drain artichokes of the oil they were packed in
- Cut each into quarters lengthwise
- Arrange on a platter with the stems facing inward leaving room for the greens
- Place arugula or greens in a cluster at the center and drizzle with olive oil
- Squeeze a little lemon juice over the artichokes and arugula and season with salt
- Using a vegetable peeler, shave parmigiano reggiano over top
- Sprinkle the chili flakes on top
