Apple and swordfish carpaccio

200 gr. of smoked swordfish
Lemon juice
1 package of 280 gr of Smeralda wild artichokes
1 golden apple
Salt, pepper and olive oil (as needed)

Peel the apple, core and cut in slices about half a centimeter wide. Place the slices of swordfish on a plate, arrange a slice of apple on top with the lemon juice, this way the apple slices will not darken. Leave to marinate for about an hour in the refrigerator. Once marinated, accompany the plate with the wild artichokes well drained from their oil and dress with extra virgin olive oil, salt and pepper according to taste.