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.


Close up of salad with griddled artichokes, prosciutto, and pecorino shavings.

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


Overhead shot of salad with griddled artichokes, prosciutto, and pecorino shavings.

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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