For 4 people
320 g Lazzaris quince jelly; 4 fresh artichokes; 1 apple; 100g valerian; 40g extra virgin olive oil; 20g of apple vinegar; Salt; Ground Pepper; 40g 32-month old parmesan cheese; Flower petals for decoration.
Wash the artichokes and the apple, then slice the artichokes and cut apple into cubes, putting both in water with lemon juice to prevent discolouration.
Cut the quince jelly into cubes and mix in with the artichokes and apple, which should be drained and dried.Plate up along with the lettuce and drizzle everything with a vinaigrette obtained by mixing the salt with the extra virgin olive oil and the apple vinegar.
Garnish with shavings of 32-month grana padano and the flower petals.
LUIGI LAZZARIS & FIGLIO s.r.l.
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