ANTIPASTO VINCENZO

4 tablespoons extra virgin olive oil, divided use

1 clove fresh garlic, sliced

5 ounces maitake or shiitake mushrooms, sliced

2 ounces fresh artichoke, julienned

8 slices Prosciutto di Parma

2 ounces Parmigiano-Reggiano, shaved

4 ounces baby arugula

1 tablespoon white balsamic vinegar

Parmagianno-Reggiano

Add two tablespoons of oil to a very hot skillet. Add garlic, mushrooms and artichoke. Saute until artichoke is crispy. Set aside.

Meanwhile, arrange prosciutto on a cold plate.

Toss arugula with vinegar and two tablespoons of the olive oil.

Make a mound with the arugula on the prosciutto plate. Layer the mushroom mixture on top.

Top with shaved Parmagianno-Reggiano and serve immediately.

Serves 2.