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
Which wine pairs well with artichokes?
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.
Preparation
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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