Anolon Academy

Fresh Artichoke Carpaccio with Parmesan, Prosciutto and Rocket

By Dominique Rizzo

I love the crunchy texture of Artichoke Carpaccio with parmesan, prosciutto and the peppery flavour of the rocket, complemented by extra virgin olive oil.


  • 12 fresh artichokes
  • ½ lemon
  • 60ml extra virgin olive oil
  • ½ tbsp. (15ml) white wine vinegar
  • ½ tbsp. (15ml) lemon juice
  • 1 tbsp. chopped parsley
  • Salt and pepper
  • 1 cup or a good handful of rocket
  • 8 thin slices prosciutto
  • 50g Parmesan cheese, shaved


Prepare the artichokes by peeling off enough outer leaves to reveal the heart. 

Using a sharp knife cut about 2/3 of the tops off the artichokes and then cut them in half, removing the fibrous interior. Cover the artichokes with cold water and squeeze in the lemon until ready to slice and serve.

Combine the olive oil with the white wine vinegar, lemon juice, parsley and salt and pepper.

Drain the artichokes and slice them into 3mm slices, layering them onto a platter. Pour over ½ of the dressing to cover and then top with the rocket, torn prosciutto and the shaved Parmesan drizzling over the remaining dressing.

Serve with crusty bread.

Serves 4

Difficulty: Easy

To see more of Dominique’s recipes, click here