Ingredients for 4 people:
- 4 fresh spiny artichokes
- a lemon
- extra virgin olive oil
- grated or sliced bottarga
- salt
- pepper
Preparation:
This is an interesting dish to offer as an appetizer and as a side dish in all meat and fish-based menus because it combines the strong flavor of the artichoke with the scent of the sea and citrus fruits.
To prepare this very simple recipe, start by carefully cleaning the heart and stem of the raw artichoke of 4 artichokes from the thorns and stems and all the leathery parts.
After cleaning them, to prevent the artichokes from oxidizing and turning black, I suggest you put them in water and lemon while you prepare the other ingredients. This will not only keep them fresh but also add a nice citrus aroma.
Cut the artichokes into very thin slices and squeeze the juice of a lemon over them. Season by pouring the excellent quality extra virgin olive oil with salt and pepper to taste and mix. On the salad dressed in this way, add a generous grated or a generous handful of botargo cut into very thin slices on the surface.
You can safely serve this salad even without the bottarga, it will be different, but always very fresh and pleasant. Pay attention to the quality of the oil which will be decisive for the goodness of the dish.
Before serving, leave the salad to marinate in the fridge for a few hours to harmoniously combine all the flavours.
