Artichoke, Prosciutto and Pecorino Salad with Basil & Griddled Lemon

This salad for all seasons might be your new everything...warm artichoke hearts, papery-thin prosciutto, shavings of pecorino romano and torn basil, are all tied together with sweet notes of griddled lemon.



This salad was inspired by @lighthorsetavern’s Parma Ham Grilled Artichoke Salad. Who am I kidding, it’s really my best attempt at recreating their salad because it was just SO good that I can’t get it off my mind! If food brings you happiness, I can assure you that this salad will make you very, very happy.


This is a perfect example of when quality ingredients are key to making a sublime dish, so break out your top shelf goods for this one! Griddled artichoke hearts (from a jar, I’m not cooking artichokes from scratch for a salad, no matter how special it is!), paper-thin prosciutto San Daniele, Pecorino shavings, and fresh basil are all layered on a plate and finished with a generous squeeze of griddled lemon and your very best extra virgin olive oil. These may all sound like pretty simple ingredients, but together, I can assure you, they are a match made in heaven! This is definitely one to add to your Valentine’s menu! xoxo Kirsty



Ingredients for 2 servings


  • 2 large handfuls of arugula salad

  • 8oz. marinated artichoke hearts

  • 2oz. thinly sliced prosciutto San Daniele

  • 4oz. Pecorino Romano, shaved

  • 8 large basil leaves

  • 1 lemon

  • Flaky sea salt and freshly ground pepper

  • Extra virgin olive oil to serve

Heat a cast iron skillet over medium-high heat. Drain the artichokes and place them on the skillet. Cut the lemon in half and place the cut-side down on the skillet as well. Allow the artichokes and lemon sit for 4-5 minutes, and then check to see how they’re browning. If the artichokes are turning a nice golden-brown color, you can turn them over. Keep checking the lemons, they should be nice and dark after a total of 8 minutes or so. When everything is browned to your liking, remove from the skillet.


Arrange the arugula on a platter and scatter the griddled artichoke hearts on top. Drape over the prosciutto. With a vegetable peeler, shave the Pecorino and scatter all over the salad. Roughly tear the basil leaves and scatter over the salad. Sprinkle over a little flaky sea salt and a few grinds of pepper. Finish by squeezing the griddled lemon over and drizzle with olive oil. Pour yourself and your honey a crisp glass of white wine and enjoy!



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