I have just finished eating this lukewarm salad with fresh artichokes and baby spinach and had to run to my computer to share it with the world.
Yes because THIS is not a normal salad.
This is one of those salads that will make you go mad!
Scroll down, grab the recipe and try it!
Like all minimalistic recipes, the quality of the ingredients is fundamental for the final result. Especially the artichokes have to be fresh and with lots of tender leaves inside, as you need just the hearts, the very central parts.
So whenever you find gorgeous, meaty and fresh artichokes, try this dish!
Inspired by the fact that, after all, artichokes are nothing else than flowers, I used some dry rose petals to decorate and found out that they work really well with all the other flavours.
A delicate, balanced combination of tastes that will blow your mind.
(can you see how much I loved this salad?)
LUKEWARM SALAD WITH FRESH ARTICHOKES AND BABY SPINACH
- 4 fresh artichokes
- 2 cloves of garlic
- two handfuls of baby spinach
- 3 tablespoons of pine nuts
- extra virgin olive oil
- balsamic vinegar
- fleur de sel
- dry rose petals
- some slices of sourdough bread
1. Prepare and cook the artichoke hearts
Remove the hardest external leaves, cut off the tips, then cut the artichokes in 4, remove the thin fibers in the center (use a small knife or scissors) and eventual thorns.
Warm up some oil and a crushed clove of garlic in a pan. Add the artichokes, a splash of water, a pinch of salt, cover with a lid and let cook for about 15 minutes on medium-low heat until the artichokes become tender.
In the last minutes remove the lid to let them roast and get a nice colour.
2. Arrange the spinach on a plate
Wash the baby spinach, arrange them nicely on a plate and season them with evoo, fleur de sel and balsamic vinegar.
3. Toast the pine nuts and the bread
While the artichokes cook, place the pine nuts in a small pan and roast them until golden brown.
Slice the bread and toast it in a toaster or in the oven, then brush the slices with some raw garlic.
4. Finish the salad and serve
Place the cooked artichokes hearts on the spinach and top with the roasted pine nuts, some more fleur de sel, pepper, the rose petals and a generous splash of extra virgin olive oil, insisting especially on the toasted bread. Serve immediately.