- Artichoke hearts
- Lemon juice
- Olive oil
- Parmesan cheese
- Salt
- Pomegranate peas
Mix olive oil, lemon juice and salt to taste in a bowl. Slice the raw artichoke hearts thinly and add them to the olive oil and lemon juice. Mix well and ensure the mix covers the artichokes.
Place the artichoke heart slices flat in a plate and add the pomegranate peas, grated Parmesan and grated lemon peel.
Marta Giralt Pujol