The artichoke salad can be made with just a few ingredients and is an excellent side dish but also a perfect vegetarian course, thanks to the richness of the nutrients. It can be done in various ways, with fresh artichokes to be boiled in water or with ready-made ones in oil. Try it for your guests or family, even if artichokes are often not much loved by children. But in this recipe that we propose the artichokes are very soft and taste, albeit decided, quite light.
Instructions
- Clean the artichokes that you will have to flip through (1) the outer leaves. Cut away the stem (2) and the upper part of the leaves (3) in order to have only the core of the artichoke.
- Cut the artichokes first in half and then into wedges (4). Then cut away the inner hay (5) and put the cleaned segments separately (6) in a saucer.
- In the meantime you have put plenty of water to boil. Immerse the artichokes (7) in water and boil them (8) for about half an hour. Then drain them in a colander (9).
- Meanwhile, wash the salad leaves (10). Dry it with a clean, dry cloth, and then place it on the cutting board to reduce it to strips (11) to be placed in a small bowl (12) separately.
- Wash the mushrooms (13) and dry them. Cut into small pieces (14) to put on a saucer (15) separately.
- Take the caciotta cheese and reduce it into very small cubes (16). Then put the iceberg salad in a big bowl (17) and add also the diced caciotta (18).
- Now add the mushrooms (19) and the artichokes (20). Slightly salt and pour over five tablespoons of extra virgin olive oil (21) to season. Then mix well and serve on the table.
