Summer Salad with Artichokes, Zucchini, Pine Nuts, and Mint
Salads • Italian
Description
Summer Salad with Artichokes, Zucchini, Pine Nuts, and Mint
Ingredients
- Artichoke bottoms 4 pieces
- Lemon 1½ pieces
- Dry White Wine 15 fl oz
- Olive Oil 5 fl oz
- Garlic 5 cloves
- Thyme 3 sprigs
- Courgette 2 pieces
- Arugula 0 oz
- Sweet Red Onion 8 pieces
- Fresh Mint 2 sprigs
- Pistachios 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
- Mint Leaves 2 tablespoons
- Brown Sugar 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
In a bowl, mix finely chopped mint leaves, 1 minced garlic clove, brown sugar, the remaining olive oil, and the juice and grated zest of 1 lemon.
Step 2
On a plate, arrange the arugula. Then add the sliced salad onion, chopped mint, artichokes, and zucchini. Drizzle with the dressing and sprinkle with grated cheese and nuts.
Step 3
Trim the tough leaves from the artichokes. Using a sharp knife, cut off the stem and top. Cut in half lengthwise. Use a spoon to scoop out the fibrous parts from the center. Squeeze the juice from half a lemon into a bowl and add some water, then place the artichokes in it and let them sit for a while.
Step 4
Transfer the artichokes to a pot and add the wine, 100 ml of olive oil, 2 garlic cloves, and thyme. Pour in enough water to completely cover the artichokes and cook uncovered for 25 minutes. Cool for 30 minutes, then slice thinly.
Step 5
Preheat the grill. Cut the zucchini into thin strips. In a bowl, mix 2 minced garlic cloves, 30 ml of olive oil, and a pinch of salt into a paste. Rub the mixture onto the zucchini. Place on the grill and cook for 1-2 minutes on each side until golden brown.
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