ARTICHOKE AND GORGONZOLA SALAD INSALATINA DI CARCIOFI E GORGONZOLA

Ingredients: 285g Oven roasted tomatoes in oil a handful of fresh baby spinach leaves 6-8 artichokes shaves of Parmigiano Reggiano extra virgin olive oil salt and black pepper few drops of vintage red wine vinegar (or balsamic vinegar)

Method: Wash the baby spinach leaves, steam the artichokes keeping them crunchy and drain the oven baked to-matoes from oil. Put the ingredients on a plate and dress with a mix of extra virgin olive oil, vinegar, salt and pepper. Sha-ve of Parmigiano Reggiano and serve.

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