Artichoke and Sun-Dried Tomato Salad
2 servings
30 minutes
This Italian salad of artichokes and sun-dried tomatoes is a true homage to Mediterranean cuisine. Artichokes, tender and slightly nutty, soak up the aroma of garlic and olive oil, creating a rich yet refined flavor. Sun-dried tomatoes add bright, sweet-salty notes balanced by the freshness of lemon juice and the spiciness of black pepper. This salad is not only a wonderful addition to a meal but also a standalone dish perfect for a light dinner. It is good both warm and chilled, with its flavor nuances revealing even more after a short infusion. Italians often serve it with crusty bread or as an antipasto, enjoying the harmonious combination of simple yet noble ingredients.
1
Cut the artichokes into 4 pieces, place them in a pot, and cover with water. Add minced garlic, olive oil, and 1 teaspoon of salt. Cook uncovered over medium heat until tender, about 30 minutes. Drain the water and transfer to a bowl.
- Artichokes: 2 pieces
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Salt: to taste
2
Mix the remaining olive oil, lemon juice, finely chopped tomatoes, salt, and pepper. Pour the mixture over the artichokes and mix well. Add more pepper if needed and let sit at room temperature for 30 minutes.
- Olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon
- Sun-dried tomatoes in oil: 50 g
- Salt: to taste
- Freshly ground black pepper: to taste
