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Artichoke hearts with balsamic vinegar and Parmesan cheese
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| 8 artichoke hearts | |
| 7 tablespoons | Parmesan flakes |
| Balsamic vinegar | |
| salt | |
| Olive oil | |
| 1 cup | white wine vinegar |
Clean the artichoke hearts and boil them in three cups of water, 1 cup of white wine and a dash of salt. Remove the artichoke hearts, cool and then cut them into strips. Serve on a plate and dress them in olive oil; cover artichokes with Parmesan flakes and balsamic vinegar
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