Artichoke salad

Serves 4:
4 artichokes
1 stalk celery
Parmesan cheese, in flakes
juice of 2 lemons
extra-virgin olive oil
salt and pepper.

Clean the artichokes and keep them in a bowl with water and the juice of 1 lemon for about 15 minutes. Drain well, then put them in a salad-bowl with the finely minced celery. Dress with oil, lemon juice, salt, pepper and Parmesan cheese. Serve cold.

Serve this dish with Alhambra served at 11°
or with Rosso Virzì served at 16°