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Raw artichoke salad with graviera cheese and
sun-dried tomato

Ingredients (Serves 4):

  • 12 wild artichokes

  • A handful of baby arugula leaves

  • 60g sun-dried tomatoes

  • 6 tablespoons extra virgin olive oil BRIGADA

  • Juice of 4 lemons

  • 60g graviera cheese from Tinos

  • 20g pine nuts

  • A few fresh mint leaves, finely chopped

  • Sea salt

  • A small amount of capers

  • Freshly ground black pepper

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Preparation

  1. 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.

  2. Artichokes tend to darken quickly, so immediately after cleaning, immerse them in a bowl with the juice of two lemons and water.

  3. 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.

  4. Serve with a drizzle of extra virgin olive oil BRIGADA.

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Recipe: Evripidis Apostolidis

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