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2 pink grapefruits
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6 artichokes with thorns
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1 lemon
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pepper
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a few fresh marjoram leaves
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For the dressing:
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1 teaspoon of fresh basil
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1 teaspoon of fresh dill
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1 teaspoon of chives
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3 tablespoons of extra virgin olive oil
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1 teaspoon of rice vinegar
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1 pinch of salt
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First of all, clean the artichokes by cutting the tips, eliminating the harder external leaves and the internal beard.
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Cut them into very thin slices that you will gradually put in a bowl with water acidulated with lemon juice.
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Peel the grapefruits, cut them into slices that you will distribute as a base on a serving plate.
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Take the slices of artichokes from the bowl of water, dab them and spread over the slices of grapefruit.
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Prepare the dressing: mix the avinegar with the salt and chopped herbs, add the oil and drizzle well.
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Season the salad with this emulsion and serve with a generous mixture of pepper and marjoram.
