Salad of artichokes, mint, and pecorino

Salad of artichokes, mint, and pecorino.


Here is a recipe for a delicious and healthy lunch: artichoke salad with mint leaves, pecorino, chickpeas and potatoes.  It is quick and easy, with ingredients selected to surprise the palate with contrasts of flavor and textures. Perfect for these hot summer days.

Salad of artichokes, mint, and pecorino.


Serves 2


Grandmother’s Recipe Wedged Artichokes 1 jar

Small potatoes 6

cooked chickpeas about 300 gr (1 jar)

medium-aged pecorino cheese to taste

fresh mint 1 sprig

salt and black pepper

extra virgin olive oil 1 tablespoon

Prelibato White Balsamic Condiment 1 or 2 tbsp


If you are using dried chickpeas, soak them overnight and cook in water.  The procedure is here.

Otherwise, if you use the canned chickpeas, drain them and proceed with the potatoes.

Boil the potatoes. If they are small you can cook them whole for about 40 minutes. As an alternative, if the weather is hot or you have large potates, peel them and cut into thin slices, then cook for about 10-12 minutes. Once they are cooked, drain and leave aside.


Wash the mint.

In a bowl, mix chickpeas, potatoes, artichokes cut in halves (keep some whole artichokes for topping), and the mint leaves. Season with extra virgin olive oil, salt, pepper, and vinegar. Mix well.

Set aside a few mint leaves for decoration. Using a sharp knife or a potato peeler, cut some pecorino flakes and sprinkle them over your chickpea, artichoke, mint, and pecorino salad.

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You can add a pinch of chilli or pepper to your taste.

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