Insalata di Carciofi e Bottarga

Raw Artichoke and Sliced Bottarga Salad

7 ingredients•Prep: 15 mins

Pleasantly bitter shaved artichoke layered with thin slices of sticky, savory bottarga is a tribute to Sardinia, where sheep graze across rolling terrain, artichoke fields encircle the Lago del Cuga near Alghero, and gray mullet roe reaches tangy, cured perfection in Cabras. Choose young artichokes—that’s when the thistle is at its most tender.

Serve with Porceddu Sardu or Agnello Brasato.

Ingredients (7)

Artichokes(4, cleaned and cut into⅛ in thick slices on a mandoline)
Squeeze a lemon into a large bowl and fill the bowl halfway with water. Using gloved hands, tear the outer leaves off the artichoke until you reach the tender inner leaves (you may remove anywhere from one-third to one-half of the leaves). Peel the stem with a paring knife. Reserve the tough outer leaves and peeled skin for liquore al carciofo (see page 232), or discard them. Halve the artichoke lengthwise and scoop out and discard the spiny choke. Place the cleaned artichoke in the acidulated water and repeat with the remaining artichokes. Drain and pat dry before slicing.
Bottarga di Muggine (2 oz, thinly sliced on a mandoline)
Lemon juice(1 lemon)
Extra virgin olive oil(3 Tbsp)
Sea salt
Black pepper(to taste, freshly ground)
Pecorino fresco cheese(1 oz)

Instructions

Combine the artichokes (4), bottarga (2 oz), lemon juice (1 lemon), olive oil, (3 Tbsp) and salt and pepper to taste in a large bowl.
Transfer to a serving platter or bowl.
Using a vegetable peeler, shave pecorino (1 oz) on top.
Serve.

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Table of Contents

Food of the Italian Islands

Food of the Italian Islands

Table of Contents

Food of the Italian Islands

Food of the Italian Islands

Insalata di Carciofi e Bottarga

Insalata di Carciofi e Bottarga

Ingredients (7)

Ingredients (7)

Instructions

Comments