Fresh Spring Artichoke and Pecorino Salad
Introduction
As spring breathes new life into the Tuscan landscape, our kitchens at MaMa Florence come alive with the season's freshest offerings. Among the most anticipated are the tender, young artichokes, whose delicate flavor perfectly captures the essence of this vibrant time of year. Paired with the rich, salty notes of aged Pecorino cheese, this salad is more than just a dish; it's a celebration of simplicity, quality ingredients, and the joy of seasonal eating. It's a true taste of Florence in springtime, bringing the bright, invigorating spirit of Tuscany directly to your table.
Ingredients
4 servings
- Artichokes 4
- Rocket 1 (bunch)
- Orange 1
- Pecorino cheese 1 (1 large slice)
- Pine nuts 3 table-spoon
- Lemon 1
- Extra-virgin olive oil 4 table-spoon
- Salt as needed
- Black Pepper as needed
Preparation
Toast the pine nuts and prepare zests and cheese
Place pine nuts on baking sheet lined with aluminum foil, and lightly toast in 180C oven. Watch carefully so they don't burn - when beginning to turn color, remove immediately from oven, set aside. Alternatively, you can brown the nuts in a heavy-bottomed sauté pan over low heat.
Grate the zest of the orange, set aside. Cut or shave Pecorino cheese in thin slices. set aside.
Prepare the artichoke salad vinaigrette
Prepare vinaigrette by mixing 4 tbsp orange juice with extra-virgin olive oil. Add salt and pepper to taste. Set aside.
Wash and dry rocket. Chop into coarse pieces, set aside.
Clean the fresh artichokes and dress salad to serve
Clean artichokes by removing tough outer leaves; snap off green, hard leaves until you reach the pale, tender inner leaves. Cut off spiky top and keep a few centimeters of stalk, trimming away any dark part around bottom. Cut each artichoke in half and remove fuzz inside, if present. Cut each half in thin slices and put in large bowl. Cover with squeeze of lemon juice over artichokes to avoid browning.
Add chopped rocket to the bowl; toss vegetables with prepared vinaigrette.
Sprinkle with pine nuts, orange zest and Pecorino cheese slices. Serve promptly.
Conclusion
This Fresh Spring Artichoke and Pecorino Salad embodies everything we cherish about Tuscan cooking: fresh, high-quality ingredients, straightforward preparation, and flavors that speak for themselves. It’s a versatile dish that can serve as a light lunch, a refreshing appetizer, or a vibrant side. We hope this recipe brings a little piece of Florentine spring into your home, allowing you to savor the simple elegance of seasonal Italian cuisine. Buon appetito!
