Artichoke Salad


Artichoke can 1/4
Capsicum red 10 gr
Capsicum green 10 gr
Courgette yellow 10 gr
Basil oil 5 cl
Rocca bunch 1
Eggplant 10 gr
Tomato 50 gr
Basil tips
Oil corn 1 cl

Preparation Method
  • Deseed the capsicums and cut into wide strips.
  • Cut the courgette and the eggplant into 2 mm thick strips using only the skin.
  • Blanch, peel and deseed the tomato. Cut into petals.
  • Cut the artichoke hearts into ½ or ¼ depending on the size.
  • Wash the rocca salad.
Cooking Method
  • Oil the vegetables strips and grill them. Cut into large diamonds.
  • Heat up the basil oil. Sauté quickly the artichokes and the vegetables diamonds to make them warm.
Serving Method
  • Add the tomato petals. Season well.
  • Toss with the rocca salad and add the basil tips.
  • Serve in a plate and arrange nicely the different ingredients