Summer Salad with Artichokes, Zucchini, Pine Nuts, and Mint

Salads | Italian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Summer Salad with Artichokes, Zucchini, Pine Nuts, and Mint

Ingredients

Artichoke bottoms - 4 pieces
Lemon - 1½ pieces
Dry White Wine - 13 fl oz
Olive Oil - 5 fl oz
Garlic - 5 cloves
Thyme - 3 sprigs
Courgette - 2 pieces
Arugula - 1.8 oz
Sweet Red Onion - 8 pieces
Fresh Mint - 2 sprigs
Pistachios - 2 tablespoons
Grated Pecorino Pepato Cheese - 3.5 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.