10 -12 Cardoon stalks
Juice of one lemon
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
½ pound Lonza
¼ pound Pecorino di Fossa
1. Peel the fibrous outer skin from the cardoons and slice each stem into 1/4-inch by 3-inch sticks. Place in a medium saucepan with water to cover and add a squirt of lemon juice. Cook over high simmer until tender, about 45 minutes. Drain and allow to cool.
2. Toss the cardoons with olive oil, salt, pepper and bit more lemon juice to taste.
3. Place ¼ cup of the cardoons with 6 or 7 slices of lonza. Drizzle extra virgin olive oil and shavings of Pecorino di Fossa over top.
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