Artichoke and Garlic Flower Salad

15 min.5 min.4
  • Ingredients

  • Salad:
  • 2 (170 ml) small jars or 1 (340 ml) big jar of Chef LELARGE Marinated Artichoke Hearts
  •  Garlic flowers
  •  Olive oil
  • 3 sweet peppers (assorted colours), sliced
  • 16 slices of pancetta (or bacon), cooked and crumbled
  •  Pistachio nuts, shelled and toasted
  • Homemade mayonnaise:
  • 2 egg yolks
  • 15 ml (1 tablespoon) of Chef LELARGE Dijon Mustard
  • 45 ml (3 tablespoons) of Chef LELARGE Balsamic Vinegar from Modena
  • 250 ml (1 cup) of vegetable oil
  •  Salt and pepper to taste
Artichoke Hearts
Marinated Artichoke Hearts



1. Drain and halve the artichokes. Toss them in garlic flowers and a little olive oil and roast in the oven. Let cool.
2. In a bowl, toss together the artichokes, sweet peppers, pancetta, and pistachios.

Homemade mayonnaise:
1. Mix the egg yolks with the mustard, vinegar and garlic flowers.
2. While whisking constantly add the oil in a steady stream.
3. Drizzle the mayonnaise over the salad.