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Raw artichoke salad with graviera cheese and
sun-dried tomato
Ingredients (Serves 4):
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12 wild artichokes
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A handful of baby arugula leaves
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60g sun-dried tomatoes
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6 tablespoons extra virgin olive oil BRIGADA
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Juice of 4 lemons
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60g graviera cheese from Tinos
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20g pine nuts
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A few fresh mint leaves, finely chopped
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Sea salt
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A small amount of capers
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Freshly ground black pepper
Preparation
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Prepare the artichokes by removing all the outer leaves until only the tender heart remains. Then, using a small knife, cut around the stems in a circular motion to remove the tough outer layer.
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Artichokes tend to darken quickly, so immediately after cleaning, immerse them in a bowl with the juice of two lemons and water.
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Once all the ingredients are ready, add the arugula to a large bowl, followed by the artichokes (thinly sliced), graviera cheese, sun-dried tomato, the juice of one lemon, a little mint, sea salt, and freshly ground black pepper. Mix well.
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Serve with a drizzle of extra virgin olive oil BRIGADA.
Recipe: Evripidis Apostolidis