INGREDIENTS
3 raw artichokes (spinous or theme or violet varieties), 1 piece of late red chicory, a handful of almonds, extra olive oil, salt, a lemon.
PROCEDURE
Prepare the artichokes as indicated in the “basic” preparation. Cut them in half and slice them thinly with a knife. As they are cut, pour them already into what will be the dressing. Wash and dry the chicory. Chop or slice the almonds. Dressing: squeeze the lemon juice, add a little salt, a few teaspoons of oil and mix with a fork. Make up the salad by adding the chicory leaves, the seasoned artichokes and garnish with the almonds.