Artichoke and Bottarga Salad

Ingredients

• 4 artichoke hearts, trimmed and cleaned 4 artichoke hearts, trimmed and cleaned
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 2 tablespoons grated bottarga 2 tablespoons grated bottarga

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Fill a large pot with water and bring it to a boil. Add a pinch of salt.
2. 2.
   Add the artichoke hearts to the boiling water and cook for 15-20 minutes, or until tender. Drain and let them cool.
3. 3.
   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
4. 4.
   Slice the cooked artichoke hearts into thin strips and place them in a bowl.
5. 5.
   Pour the dressing over the artichokes and toss gently to coat.
6. 6.
   Add the chopped parsley and mint to the bowl and toss again.
7. 7.
   Transfer the salad to a serving platter and sprinkle the grated bottarga on top.
8. 8.
   Drizzle with a little extra olive oil and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Artichoke hearts — Make sure to trim and clean the artichoke hearts properly, removing any tough outer leaves and the fuzzy choke before cooking.
• Bottarga — Use high-quality bottarga for the best flavor. Grate it just before serving to preserve its texture and aroma.

Tips & Tricks

• For a twist, add some thinly sliced red onion or cherry tomatoes to the salad.
• If you can't find bottarga, you can substitute it with grated Parmesan cheese for a different but equally delicious flavor.
• Serve the salad chilled for a refreshing summer dish.
• Make sure to use fresh herbs for the best aroma and flavor.
• This salad pairs well with crusty bread or as a side dish to grilled fish or roasted chicken.

Serving advice

Serve the Insalata di carciofi e bottarga as a starter or a light main course. It can be enjoyed on its own or alongside other Mediterranean-inspired dishes.

Presentation advice

Arrange the artichoke slices in a circular pattern on the serving platter. Sprinkle the grated bottarga evenly over the top and garnish with fresh herbs. Drizzle a little extra olive oil around the edges for an elegant touch.