Insalata morellina

1 bunch of arugula
4 small artichokes
A dozen of fresh, small fava beans
15 g pine nuts
30 g parmigiano reggiano
Salt and pepper to taste
Extra virgin olive oil
Balsamic vinegar

Clean the artichokes and soak them in water with lemon juice so they don’t turn black.
Roughly cut the arugula, slice the artichokes and put them on top of the rocket together with theshelled fava beans.
Sprinkle with pine nuts and parmesan cheese thinly sliced.
Season with salt, olive oil and balsamic vinegar following this century old advice:

A ben condire l’insalata ci vuole un avaro per l’aceto, un giusto per il sale e un prodigo per l’olio”

“To dress a salad properly you need a shy man with vinegar, a righteous man with salt and a prodigal man with olive oil”