6 artichokes 1 small bunch basil 1 lemon 1 orange 2 pears 0.125 g powdered saffron 120 g aged pecorino 60 g mixed leaves extra-virgin olive oil salt and pepper
Gewürztraminer Alto Adige DOC, light and fresh As a rule, salads and artichokes have a hard job finding a wine partner. Gewürztraminer, with its silky elegance - the result of just a few grammes of residual sugar - is the perfect contrast to this starter, particularly Gewürztraminers from the Eisack Valley, which are not too overpowering and bring the perfect touch of acidity.
Terlaner Alto Adige DOC A more mature, full-bodied and soft wine from Terlan that creates an ideal harmony with the slight bitterness of the artichokes.
Peel and core the pears and cut them into segments; cook for 5 minutes in a pan with a splash of water and saffron.
Julienne the orange peel, blanch for one minute.
Prepare the artichokes and cut into segments. Add julienned basil before drizzling in some olive oil, salt, pepper, and the juice of half a lemon and orange.
Serve the artichoke and pear on a bed of mixed leaves topped with thin shavings of pecorino and julienned orange peel.
Do you like this recipe?
Then share it with your friends.
Info and news from our journal
Tortelli with robiola and orange, herbed butter and asparagus
Grilled steak slice, potato and courgette skewers, BBQ sauce