Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches water to a boil. Add 1 tablespoon salt, juice of 1 lemon ...

Wellness coach and recipe developer Miriam Hahn brings ... cutting out the zucchini flesh and stuffing. Then grab some marinated artichoke hearts and marinated sun-dried tomatoes.

Top with sliced artichokes and pile salad mixture all around. Using a vegetable peeler, shave Fiore Sardo lashings over each flatbread. Season with black pepper and serve.