The Saturday Project Week 1 Artichoke Salad

Artichoke Salad

We made this for 2 people

3 artichokes
1 lemon
1 head radicchio
6 slices pancetta
4 tomatoes
Basil to taste
Salt and pepper.

Step one prepare artichokes:

De-steam and peel. Chop in half just above ridge and discard top.




Put bottoms into pot of water with juice of half lemon. You can use all of the artichoke if you like. Bring water to the boil and then reduce to a simmer. They’re done when a sharp knife passes easily into the stem. Turn off water and let the artichokes cool in the water.

Step two prepare salad:

Chop tomatoes and tear basil.



Step three charring and grilling:

We used a fancy restaurant style char grill (well he is a chef after all) but a small at home char pan or barbeque will work. If you have neither of those just leave them raw and they’ll be just as tasty.

Before char grilling season and with salt and pepper and a glug of olive oil



Lightly char. Turning to char evenly on all sides. We cut the radicchio into quarters and charred them too.

Meanwhile grill the pancetta. You want it crispy but not burnt!

Step four combine:

Add charred vegetables to salad, combine with seasoning and another glug of olive oil and a squeeze of the remaining lemon. We also put in whatever left over salad leaves were in the fridge.


Serve and enjoy!!

We had ours with a glass of Chilean Chardonnay : Las Condes 2007. The medium body, creamy fruits complimented the salad really well.