Artichoke Heart Salad with Pecorino and Almonds
This crunchy refreshing artichoke salad recipe is salty nutty and zesty all at the same time making it a satisfying side salad or starter. This artichoke heart salad recipe is no-cook as it uses the raw hearts of small young artichokes.
As a warning - it will not work with large mature artichokes, which need to be cooked. More mature artichokes will have thicker outer leaves and more tightly woven choke fibres.
I used to make raw artichoke salads in the South of France. We would spend whole afternoons working our way through a crate of young artichokes know as ‘les petits violets’ or the little purple ones. We would have tender fingers after hours of preparing the hearts and steeping them in salted lemon water. But this work was rewarded for several days as we would keep the bowl of steeped artichoke hearts so that we could then pull out as much as we needed for that day’s artichoke salad.
These small tasty little thistles are a delicious delight but it is said that artichokes only reward the patient. Many people are intimidated to prepare them. It is a bit of work but easy when you know-how; see below for a step-by-step approach of how to prepare raw artichoke hearts.
Artichoke Salad with Pecorino and Almonds
Artichoke Heart Salad with Pecorino and Almonds
Ingredients
- 12 small artichokes
- Juice of one lemon for lemon water
- A handful of rocket or aragula
- A handful of almonds, toasted
- 50g of pecorino cheese, shaved
- 3 parts extra virgin olive oil to
- 1 part fresh lemon juice
- Salt and Pepper
Instructions
The remaining edible part of the artichokes
Remove the outer layers of the artichokes and then the tightly woven fibres of the chokes
Use a vegetable peeler to shave pecorino
Notes from Dee:
While this crisp and refreshing artichoke salad is delicious as written, I love that it can be adapted to suit whatever you have on hand or the season’s offerings. Sometimes, I’ll add a touch of black pepper for extra heat, or a splash of red wine vinegar to brighten the flavors. If I’m in the mood for something more substantial, a handful of white beans or a few slivers of red onion can make it more filling.
Artichokes can be messy to prep, so keep some paper towels nearby to wipe your hands as you work. Occasionally, I’ll roast the artichokes in olive oil with a bit of garlic powder for a deeper, more savory flavor—though this version celebrates them raw and fresh.
If I’m serving this salad as part of a bigger spread, I sometimes add cherry tomatoes for color, or even roasted red peppers for a smoky twist. You could also experiment with white wine or add a dollop of dijon mustard to the dressing to give it more bite.
Although I usually serve this salad cold, it can also be served warm by quickly sautéing the artichokes in a little olive oil before assembling. And for those days when fresh artichokes are too much work, marinated artichoke hearts are a convenient shortcut—just remember to adjust the seasoning and skip the lemon water step.
Enjoyed This Recipe?
If you enjoyed this recipe, you may want to try out some of these recipes next time:
Roasted Asparagus with Iberico Ham and Eggs:
Just like the salad, this asparagus dish is all about celebrating fresh, high-quality ingredients and letting them sing with minimal fuss.
Both recipes embrace that perfect balance of salty, nutty, and zesty flavors that make each bite feel special. The Iberico ham in the asparagus dish brings a rich, savory element, similar to the salty hit you get from the Pecorino in the artichoke salad. Plus, the perfectly roasted asparagus has that same satisfying crunch and tenderness you loved in those raw artichoke hearts.
If you enjoyed the bright, zesty flavors of the Artichoke Heart Salad with Pecorino and Almonds, you’ll appreciate the same celebration of fresh, high-quality ingredients in this Tagliata Steak Salad. Both dishes highlight a vibrant mix of textures and simple, satisfying Mediterranean flavors. The juicy, perfectly cooked steak paired with fresh greens and a hint of salty cheese mirrors the easy elegance of that artichoke salad—just with a bit more hearty, meaty goodness.
Red Peppers with Anchovies, Almonds, and Eggs:
If that artichoke salad won you over with its crunchy, nutty goodness, you’re in for a treat with these Red Peppers with Anchovies, Almonds, and Eggs. Like the salad, this dish is all about celebrating earthy, salty, and satisfying flavors, with the almonds adding that same irresistible crunch. Plus, it brings a bit more richness with the eggs and anchovies—a perfect next step in your Mediterranean-inspired kitchen adventures.