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ItalianAuthentic Cuisine

Insalata di Carciofi

Serves 4 to 6 Side vegetarian, Sides

Insalata di Carciofi

Insalata di Carciofi is a staple from Lazio, a region known for its appreciation of simple, honest flavors. This dish is often prepared as a refreshing start to a meal, bringing the essence of spring or early summer to the table with fresh artichokes as the star. It's presented in a way that reflects the unfussy approach of a family kitchen, where the focus is on quality ingredients rather than elaborate presentation.

The salad captures the tender bite of artichokes, balanced by the sharpness of Pecorino Romano and the brightness of lemon juice. The generous use of extra virgin olive oil ties everything together, creating a silky texture that coats each piece. Coarse sea salt enhances the natural flavors, making each bite a celebration of its parts. Perfect as a light appetizer, it invites diners to savor the simplicity of good produce.

Ingredients

  • 4artichokes — thinly shaved
  • 3 tbsplemon juice
  • 4 tbspextra virgin olive oil
  • 40 gPecorino Romano — shaved
  • to tastecoarse sea salt

Method

  1. Begin by preparing the artichokes. Trim the stems and remove the tough outer leaves until you reach the tender, pale green ones. Cut off the top third of the artichoke and use a spoon to scoop out the fuzzy choke inside. Slice the artichokes thinly, about 1/8 inch thick, and immediately toss them in a bowl with 3 tablespoons of lemon juice to prevent browning.
  2. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the sliced artichokes to the pan, spreading them out in an even layer. Stir occasionally, allowing them to cook until they become slightly golden and tender, about 10-15 minutes. The artichokes should be soft but still hold their shape.
  3. While the artichokes are cooking, grate 40 grams of Pecorino Romano cheese. Set it aside for later use.
  4. Once the artichokes are tender and have a slight caramelization on the edges, remove the skillet from the heat. Season the artichokes generously with coarse sea salt to taste, ensuring the flavors are well balanced.
  5. Transfer the warm artichokes to a serving platter. Sprinkle the grated Pecorino Romano evenly over the top, allowing the residual heat to slightly melt the cheese. Serve the Insalata di Carciofi warm, alongside your main course, embracing the rustic simplicity of this classic Lazio dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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