Artichokes and bottarga

dispose of

2 artichokes
bottarga
1/2 lemon
extra virgin olive oil

procedure

Take two fresh artichokes, raised the outer leaves, cut into about half to remove the tips, cut them into quarters and raise your hay inside. Slice them finely and place in a bowl of water where you have squeezed half a lemon to prevent discoloration. Now take the roe and finely sliced. Drain the artichokes and put them in layers in a dish by spraying with a little 'sprinkle lemon roe and drizzle with oil.