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    Globe artichoke and courgette summer salad

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    Globe artichoke and courgette summer salad

    Artichokes are growing big and tough by this time of year – but this recipe is a good way of using the tender hearts within. Or use the smaller ones that form below the main, large king. If you can’t face preparing them from fresh, use jarred or tinned artichoke hearts.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes, plus cooling
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • Dressing
    • 6 tbsp Extra virgin olive oil
    • 1 Lemon, juice and finely grated zest
    • 2 tbsp Finely chopped mint
    • 1 Garlic clove, crushed
    • 1 tsp Caster sugar
    • 4 Artichokes (buy those with the longest stems, or pick ones with at least 4cm stalks)
    • ½ Lemon, juice
    • 400ml White wine
    • 130ml Extra virgin olive oil
    • 4 Garlic cloves
    • 3 Thyme sprigs
    • 2 Courgettes
    • 50g Rocket
    • 8 Salad onions, shredded lengthways
    • 2 Mint sprigs, leaves torn
    • 100g Pecorino, coarsely grated
    • 2 tbsp Pine nuts, toasted


    1. Strip each artichoke by removing the tough outer leaves. Cut off the top of the remaining leaves and pare off the stringy covering of the long stem with a sharp knife. Cut the artichokes in half from top to bottom. With a spoon, scrape out and discard the hairy choke from the centre. As you go, drop them into a bowl of water with the lemon juice. Poach them gently for about 25 minutes in an uncovered pan with the wine, 100ml oil, 2 peeled garlic cloves and the thyme, topped up with cold water to just cover. Set aside to cool for at least 30 minutes, then slice.
    2. Pare or slice the courgettes into long, thin strips. Heat a griddle until almost smoking. Crush the remaining garlic cloves and mix with the remaining oil and a pinch of salt, to make a paste; smear onto the courgettes. Griddle them in two batches for 1–2 minutes on each side, until just beginning to char.
    3. Mix the dressing ingredients in a small jug.
    4. Cover a large plate with a bed of rocket. Add the salad onions, mint, sliced artichoke hearts and courgettes. Drizzle over the dressing; scatter with the cheese and nuts.

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    Drinks recommendation

    This salad has plenty of texture and flavour, lending itself perfectly to a soft, yet vibrant rosé. Chivite Gran Feudo Rosado 2007 Navarra, Spain. Bin 734675; £6.99.


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