Insalata di Carciofi e Burrata | Artichoke and Burrata Salad

Two of my favorites things, artichokes and Burrata, are married together in this not only flavorful but gorgeous salad. Since I use savory canned artichoke bottoms and always have homemade pesto sauce in the freezer, this recipe can be whipped up in minutes. Enjoy with a crisp glass of slightly effervescent Madrevite Elve’ 100% Grechetto.

Receipt Date: September 16, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 14 ounce Can of Artichoke Bottoms, rinsed, dried, and quartered

1 Fresh Imported Burrata Ball

1 cup Organic Mixed Cherry Tomatoes, halved

1 cup Green Olives, pitted

3 tablespoons Homemade Pesto Sauce, see recipe

1/4 cup Fresh Basil, torn up

EVOO, to drizzle on top

Sea Salt and Fresh Pepper, to taste

Directions

Place the quartered artichoke bottoms in a salad bowl. Divide the Burrata into three parts and place them on top of the artichokes. Sprinkle in the tomatoes, olives, and basil. Spoon the pesto over the top. Drizzle with EVOO and season with sea salt and pepper as desired. Serve immediately.