Recipes Starters

Artichoke Salad with Grey Mullet Bottarga, Pecorino Cheese and Chives

A spring salad with a kick of umami.

Recipe by Gianni Caprioli, chef-owner at Giando.

*Featured in Crave’s Issue 82, April 2017


15 minutes

(Serves 1)

3 lemons
4 artichokes
3 tbsp extra virgin olive oil
100g grey mullet bottarga (cured roe)
4 tbsp pecorino cheese
4 tbsp chives, chopped finely
Salt and black pepper to taste


1. Prepare the artichoke

  • Squeeze the juice of two lemons into a large bowl of ice and water. Clean the artichokes in the lemon water, removing the hard external leaves. Cut in half and, using a mandolin, shave the artichoke hearts and bottoms as thinly as possible. Drain.

 2. Make the salad

  • Combine the grey mullet bottarga with the olive oil, the juice of one lemon, and salt and pepper. Arrange on a plate over the sliced artichokes.

 3. Garnish

  • Shave pecorino cheese and more bottarga generously over the top and garnish with chopped chives.


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