Roman-Style Artichoke Salad with Grilled Peppers and Rocket
Tender artichokes with mint, strips of grilled peppers and peppery rocket, brightened with lemon: an antipasti salad to enjoy with a fork.
A recipe from the ITALAZA kitchen
Preparation 12 min · Cooking 3 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 7 steps
- Drain the artichokes (240 g) and cut them into quarters, or into six pieces if they are large.
- Drain the grilled peppers (120 g) and cut them into strips.
- Toast the pine nuts (20 g) in a small dry frying pan for 2 to 3 minutes, stirring, then tip them onto a plate to stop them cooking.
- Make the dressing: whisk the olive oil (40 ml) with the lemon juice (1 piece), salt and pepper.
- Spread the washed and dried rocket (80 g) over a large platter.
- Arrange the artichokes and peppers on top, then drizzle with the dressing.
- Sprinkle with pine nuts and chopped mint leaves (½ bunch), and serve immediately with cocktail picks or small forks.
Tip: Let the artichokes come to room temperature before serving: straight from the fridge, they lose their flavour and their oil solidifies.
Allergens: check the product labels.
Product labels: Whole Roman Artichokes Contado Degli Acquaviva, Citres Grilled Peppers – Antipasti, Corax Extra Virgin Olive Oil – Sardinia PDO