Artichoke and radicchio salad


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Use fresh artichokes in this colourful summer salad flavoured with fresh herbs and thinly sliced pecorino.

Lynn Lewis

Serves: 4 

  • 4 small globe artichokes
  • 1 clove garlic, thinly sliced
  • 4 tablespoons olive oil
  • 100 ml dry white wine
  • salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • few sprigs lemon thyme, leaves finely chopped
  • 2 medium heads of radicchio lettuce
  • 80 g pecorino
  • lemon wedges, to serve

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Use kitchen scissors to trim tips of artichoke leaves. Cut artichokes in half. Scrape out fibrous inner part with a teaspoon. Rinse well to remove any remaining fibre. Cut artichokes into four pieces.
  2. Heat oil in a nonstick frying pan with a lid over medium heat. Add artichoke pieces and garlic. Cook, stirring, about 5 minutes. Add wine; season with salt and pepper. Cover pan and cook for about 6 minutes, or until artichokes are crisp–tender.
  3. Using a slotted spoon, transfer artichokes to a plate. Leave to cool. Stir vinegar and herbs into pan juices. Cut radicchio into large pieces. Combine raddichio and pan juices and distribute among serving plates.
  4. Using a vegetable peeler, slice pecorino into large, thin shavings. Arrange artichokes on top of radicchio. Scatter on pecorino. Serve with lemon wedges.

to trim artichokes

1. Cut off stalk, leaving a small length. Thinly slice skin from remaining stalk.
2. Trim tips of leaves with kitchen scissors. Remove the papery internal leaves.
3. Scrape out fibrous matter at base with a teaspoon. Wash artichoke bases to completely remove fibres.

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