This is a raw artichoke salad โ six baby artichokes shaved thin, tossed with radicchio, shaved Pecorino Romano, toasted pine nuts, and fresh mint, all pulled together with a lemon-honey dressing. It comes together in 20 minutes with no cooking required. The reason to make it: the combination of bitter, salty, and bright is genuinely interesting, and it looks like you tried harder than you did.
The technique that matters
The only real skill here is preparing the baby artichokes. Cut off the top third of each one, then peel away the tough outer leaves until you reach the pale, tender inner leaves โ they should feel almost soft between your fingers. Slice them as thin as you can manage, ideally on a mandoline or with a sharp knife. Thin slices are mild and pleasant to eat raw; thick ones are fibrous and bitter. Once sliced, toss them immediately in the lemon dressing. This stops them from browning and starts softening their edge. Dress it at the table โ a pre-dressed salad goes limp fast. Mix the dressing ahead, prep every component, then toss right before serving.
Ingredient notes
- Baby artichokes: These are the whole point of the salad. They have no developed choke, so you can eat them entirely once the tough outer leaves are removed. Do not substitute canned or jarred artichoke hearts โ the texture is completely different and the salad will be soft throughout.
- Pecorino Romano: This is a hard, quite salty sheepโs milk cheese. Use a vegetable peeler to shave it directly over the bowl. If you can only find pre-grated Pecorino, it will work but wonโt give you those thin, creamy shards. Parmigiano-Reggiano is a milder substitute if Pecorino is unavailable.
- Radicchio: Itโs the round, purple-and-white cabbage-like head in the produce section. Its bitterness is real โ slice it into thin strips so it integrates rather than dominates.
- Pine nuts: Buy them toasted, or toast raw ones yourself in a dry skillet over medium heat for 2โ3 minutes, stirring constantly. They go from pale to burnt quickly, so donโt walk away.
If something goes sideways
- The artichokes turned brown: Oxidation happens fast once theyโre cut. Next time, have your dressing ready before you slice, and toss immediately. If theyโve already browned, the flavor is still fine โ itโs only cosmetic.
- The salad tastes flat: Pecorino is salty but the dressing has only a pinch of sea salt. Taste the dressed salad before serving and add a small pinch more salt if needed. A flat salad almost always just needs salt.
- The dressing slides off everything: This happens when the artichoke slices or radicchio are still wet from washing. Dry them thoroughly before tossing โ a salad spinner or a clean kitchen towel works well. Oil wonโt cling to wet leaves.
- The radicchio is overwhelmingly bitter: Slice it thin and let it sit in the dressing for two or three minutes before adding the other ingredients. Brief contact with the lemon-honey dressing softens its bitterness noticeably.
- The pine nuts are soft instead of crunchy: They absorb moisture quickly once in the salad. Add them last, right before serving, not during the initial toss.
Sardinian Artichoke and Pecorino Salad
Equipment
- 1 Chef's Knife
- 1 Cutting board
- 1 Large salad bowl
- 1 Vegetable peeler
Ingredients
Dressing
- 2 tablespoons extra virgin olive oil Use high-quality, cold-pressed
- 1 tablespoon lemon juice Freshly squeezed
- 1 teaspoon honey Preferably organic
- 1 pinch sea salt
Salad
- 6 pcs baby artichokes Preferably young and tender
- 1 large radicchio Washed and dried
- 3.5 ounces Pecorino Romano cheese Shaved into thin slices
- 2 tablespoons toasted pine nuts
- 1 small bunch mint leaves Fresh, finely chopped
Instructions
Preparing the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, and a pinch of sea salt. Set aside.
Preparing the Salad:
- First, prepare the baby artichokes by cutting off the tops and peeling away any tough outer leaves.
- Slice the artichokes into thin wedges and place them in the large salad bowl.
- Slice the radicchio into strips and add to the bowl with the artichokes.
- Gently toss the artichokes and radicchio with the dressing, ensuring all the leaves are lightly coated.
- Add the shaved Pecorino Romano, toasted pine nuts, and chopped mint leaves to the bowl. Toss gently.
Notes
- For added flavors, try incorporating some lemon zest into the dressing.
- Substitute honey with agave syrup for a vegan option.
Nutrition
Your questions, answered
Can I use regular large artichokes instead of baby artichokes?
No โ large artichokes have a developed choke that must be removed and are too tough to eat raw. Baby artichokes are specifically used here because they can be eaten entirely once the outer leaves are stripped.
How far ahead can I prep this salad?
You can make the dressing and toast the pine nuts a day ahead. Slice the artichokes and radicchio no more than an hour before serving, keeping the artichokes in the dressing to prevent browning. Toss everything together only when youโre ready to eat.
Where do I find baby artichokes?
Most well-stocked grocery stores carry them in spring and early summer, either loose or in small bags in the produce section. Farmers markets are a reliable source when theyโre in season. Outside of peak season, they can be harder to find.
The recipe says to peel away tough outer leaves โ how do I know when to stop?
Keep pulling leaves until the ones youโre removing are pale yellow or light green at the base rather than dark green. The leaves that remain should feel tender and bend slightly rather than snapping. It takes more leaves than youโd expect โ thatโs normal.
Is this salad filling enough to be a main course?
At 219 calories per serving itโs light, so pair it with something substantial if youโre eating it as a main โ crusty bread and a soft-boiled egg alongside work well. As a starter or side dish before a larger meal, one serving is the right amount.