Artichoke, pear and pecorino salad

15 min
serves 6


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

Wine adjustement

Gewürztraminer Alto Adige DOC, light and fresh 

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.


Step 1

Peel and core the pears and cut them into segments; cook for 5 minutes in a pan with a splash of water and saffron.

Step 2

Julienne the orange peel, blanch for one minute.

Step 3

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.

Step 4

Serve the artichoke and pear on a bed of mixed leaves topped with thin shavings of pecorino and julienned orange peel.
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