Salad with truffle, artichokes and Parmesan

The truffle. The name evokes a rich flavor and opulent, precious and rare, like all good things that are hidden at the first sight.
The first news about the truffle go back to the time of the Sumerians, who are used to prepare soups with barley, chickpeas, lentils and mustard. The success of the truffle was unstoppable and  arrived to Piedmont, where the search for the truffle was a real noble divertissement. Still in Piedmont, the Count Camillo Benso di Cavour used the truffle as a diplomat means.

Among the biggest fans and promoters of the delicious tuber, a place of honor goes to Giovanni Morra, an Alba restaurateur, who began building the brand "Alba truffles", giving the truffle to the time celebrities and conceiving an ad-hoc fair, where besides truffles were wines like Barolo and Barbaresco.
The Truffle Fair of Alba, which takes place in autumn, has become the benchmark in the world of truffles.
One of the most delicious ways to enjoy the truffles can be in salads, as the salad with truffles, artichokes and Parmesan cheese that we propose you today:

Ingredients:
4 artichokes
100 g of parmesan in flakes
Tender salad
Truffle q.s.
Extra virgin olive oil q.s.
Salt and pepper
Lemon juice q.s.

Directions:
Wash and slice thinly the artichokes. Join the flakes of parmesan cheese and the lemon juice. Take a serving dish and arrange the salad, adding to the center the artichoke and the parmesan cheese. Cut into thin slices and lay truffles on the salad. Drizzle with truffle olive oil and season with salt and pepper.