Ingredients with Measurements:
- 2 large artichokes
- 1/2 cup Pecorino della Costa Apuana cheese, shaved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Mandoline or sharp knife
Step-by-step instructions:
1. Fill a large pot with water and bring to a boil.
2. While the water is heating up, prepare the artichokes by trimming the stem and removing the tough outer leaves until you reach the tender, pale green leaves.
3. Cut off the top 1/3 of the artichoke and use a spoon to scoop out the choke (the fuzzy part in the center).
4. Slice the artichokes thinly using a mandoline or sharp knife.
5. Once the water is boiling, add the sliced artichokes and blanch for 2-3 minutes until tender.
6. Drain the artichokes and rinse with cold water to stop the cooking process.
7. In a mixing bowl, combine the blanched artichokes, shaved Pecorino della Costa Apuana cheese, chopped parsley, mint, and basil.
8. In a separate bowl, whisk together the olive oil and lemon juice to make the dressing.
9. Pour the dressing over the salad and toss to combine.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- Pecorino della Costa Apuana cheese can be substituted with any other hard, salty cheese such as Parmesan or Romano.
- Fresh parsley, mint, and basil can be substituted with any other fresh herbs such as cilantro or dill.
- Lemon juice can be substituted with any other acid such as vinegar or lime juice.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Top with toasted pine nuts or almonds for added crunch.
- Use a different type of cheese such as feta or goat cheese for a different flavor profile.
Tips and tricks:
- To prevent the artichokes from turning brown, immediately place them in a bowl of cold water with lemon juice after slicing.
- Make sure to remove all of the tough outer leaves and the choke to ensure the artichokes are tender.
- Use a mandoline to slice the artichokes thinly and evenly.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad on a bed of mixed greens for added color and texture.
- Garnish with additional fresh herbs or shaved cheese.
Garnishes:
- Fresh herbs
- Shaved cheese
Pairings:
- Serve with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the artichokes are tough, blanch them for an additional minute or until tender.
Food safety advice:
- Make sure to properly clean and prepare the artichokes to avoid any potential foodborne illness.
Food history:
- Pecorino della Costa Apuana is a type of Italian sheep's milk cheese that is produced in the Apuan Alps region of Tuscany.
Flavor profiles:
- The salad has a fresh and bright flavor from the lemon dressing and herbs, with a salty and nutty flavor from the Pecorino cheese.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish for a summer barbecue.
Related Categories
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Region: Italian