INSALATA CON CARCIOFI

By ldelmas

Artichoke Salad

Ingredients

• Ingredients par Insalata
• 1 can (7oz) Whole Artichokes cooked
• 1 1/2 cup Porcini Mushrooms or field Mushrooms
• 3 cups Arugula
• 2 oz Pecorino Cheese
• 1/2 tsp Garlic (minced)
• 1 T. Basil (minced)
• 1 T. Mint (minced)
• 3 T. Extra Virgin Olive Oil
• 2 T. Butter
• Salt and Pepper to taste
• Ingredients par Vinaigrette
• 1 T. Sherry Vinegar
• 1 T. Extra Virgin Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Pepper

Preparation

Step 1

• Prepare vinaigrette; mix together sherry vinegar, olive oil, salt and pepper

• Slice artichoke hearts into medium-thick pieces

• Slice mushrooms the same size as artichokes

• Sauté the artichokes and mushrooms with butter, garlic, basil, mint, salt and pepper

• Add vinaigrette dressing to pan

• Put arugula in a mixing bowl

• Add 1 oz Pecorino cheese

• Take the artichokes and mushrooms out of the pan and mix with arugula salad

• Serve on a platter and top with the remainder of sliced Pecorino cheese.



Serves 6