Mortadella Salad With Artichokes

Qty	Unit	Ingredient
12	each	Baby artichokes
3	tablespoons	Extra Virgin Olive Oil
1	medium	Red Onion » thinly sliced	Red Onion Red onion - pronounced 'red UHN-yuhn' is a type of onion known for its vibrant red or purple outer skin and white flesh tinged with red. These onions are medium to large in size Read more...
2	cloves	Garlic » thinly sliced	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1	pound	Mortadella » cut in 1 inch cubes
2	bunches	Frisee Lettuce » washed, spun dry
1	tablespoon	Thyme » chopped	Thyme Thyme - pronounced 'time' is a small, aromatic herb. It comes from the Thymus genus, which is part of the mint family. Thyme is known for its tiny, green leaves and woody stems. It Read more...
6	tablespoons	Balsamic Vinegar
1	pinch	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	dash	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
1/2	pound	Parmigiano-reggiano » wedge

Prep Time	Process Time	Overall Time
10 Minutes	10 Minutes	20 minutes

Directions:

1. Drain the artichokes and cut each into quarters.

2. Heat the olive oil in a pan until shimmering.

3. Add onion and garlic and saute until just softened, about 4 minutes.

4. Add Mortadella cubes and stir until lightly browned, about 2 to 3 minutes.

5. Add Frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds.

6. Season with salt and pepper and divide among 4 plates.

7. Shave the Parmigiano Reggiano cheese over each salad using a vegetable peeler.

8. Serve warm.

Submitted by Luca R. | June 8th, 2024 See all of Luca R.'s Recipes.

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