Ingredients with Measurements:
- 2 large artichokes
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/2 cup grated Pecorino Leccese cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil.
2. Cut off the top third of each artichoke and trim the stem. Remove the tough outer leaves and trim the tips of the remaining leaves.
3. Cut each artichoke in half lengthwise and remove the choke with a spoon.
4. Squeeze the lemon into a bowl of cold water and add the artichokes. This will prevent them from turning brown.
5. Boil the artichokes for 10-15 minutes, or until tender. Drain and let cool.
6. In a mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
7. Add the chopped parsley, mint, and basil to the dressing and mix well.
8. Cut the cooled artichokes into bite-sized pieces and add them to the dressing. Toss to coat.
9. Add the grated Pecorino Leccese cheese and toss again.
10. Serve the salad chilled or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Room temperature or chilled.
Serving size:
4-6 servings.
Nutritional information:
Calories: 220
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 370mg
Carbohydrates: 10g
Fiber: 4g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Pecorino Leccese cheese can be substituted with Parmesan or Asiago cheese.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor and color.
- Substitute the artichokes with asparagus or green beans for a different texture.
Tips and tricks:
- To make the salad ahead of time, prepare the artichokes and dressing separately and combine them just before serving.
- Use a sharp knife to trim the artichokes to avoid injury.
- If the artichokes are not tender enough, boil them for a few more minutes.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs or lemon wedges.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the salad with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the dressing is too tart, add a little honey or sugar to balance the flavors.
Food safety advice:
Make sure to clean the artichokes thoroughly before cooking. Discard any tough or discolored leaves.
Food history:
Pecorino Leccese is a type of cheese from the Puglia region of Italy. It is made from sheep's milk and has a slightly nutty flavor.
Flavor profiles:
This salad has a fresh and tangy flavor from the lemon and herbs, and a salty kick from the Pecorino Leccese cheese.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Region: Italian