- 1 kg of artichokes
- 1 medium escarole
- 2 hours celery white
- Lysones (optional)
- Oil and salt
- 2 lemons
Wash the endive very well, and chop the whiter leaves. Wash and chop the lysos and reserve. Cut the celery into pieces and put in cold water.
Peel the artichokes leaving the heart and rub half a lemon each heart to avoid its oxidation. Slice in a bowl with a little lemon, salt and oil and rub.
Assemble the vegetables in a bowl. Add the artichokes and dress to taste.