This is my twist on the classic. I am a
goat & sheep Cheese fan so hence the Pecorino instead of the traditional Parmesan. My friend Liz Thorope – the cheese guru behind Murray’s Cheese says that Tuscan Pecorino lets the starring Vegetable shine as opposed to a Pecorino Romano – which can be overwhelming and salty. I like to listen to Liz when it comes to such matters.
· 8 baby Artichokes
· 2 large Lemons, juiced + the zest of one Lemon
· 1/4 C extra-virgin olive oil
· 1 large piece aged Tuscan Pecorino (about 4 ounces)
· 1 small head of Butter Lettuce, torn
· 1 small head of Radiccio, torn
· Salt and freshly ground black pepper
Peel the outer leaves from the artichokes until you reach the lighter green leaves.
Cut the top inch off the Artichoke and trim the stem. Put the Artichokes into a bowl of water with about 3 T Lemon Juice.
Cover the bowl with a wet cloth or paper towel and refrigerate until you are ready to use them. This stops them from turning all your hard work black.
To prepare the Salad, drain the artichokes and slice them lengthwise on a mandolin, being very weary of your fingers. If you don’t have a mandolin, just slice as thin as possible.
Put the sliced Artichokes in a bowl of water with some of Lemon Juice.
For the dressing, add 1 T Lemon Juice, the Olive Oil, Salt and Pepper and mix well.
Drain the Artichokes, toss with the Butter Lettuce and Radicchio and some of the dressing.
Top the salad with big slivers of the Tuscan Pecorino and lots of freshly ground black Pepper.