Artichoke and radicchio salad
22 minutes
Use fresh artichokes in this colourful summer salad flavoured with fresh herbs and thinly sliced pecorino.
Lynn Lewis
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Ingredients
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
Directions
Preparation:10min ›
Cook:12min ›
Ready in:22min
- 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.
- 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.
- 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.
- 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.
