To make the carpaccio it is absolutely necessary that artichokes are fresh and from a recent harvest. Check that the stem cuts are not dry and blackened and that the artichoke is firm when pressed at its center.
Read carefully the instructions for trimming artichokes and look at the photos before cutting them.
This recipe is for two people. And it assumes that you are going to work very quickly to avoid oxidation of the artichokes. If you prefer to work calmly or want to make the recipe for four people, we suggest using the lemon water bath to prevent oxidation as described in the text on the web.
The original recipe admits variations with salted fish, cured cheese, almonds, capers, etc. depending on your preferences. In any case, the good result of the dish will depend on the quality of the artichokes and their correct preparation.