Sautéed artichokes with Mozzarella di Búfala and rocket salad

Ingredients

Preparation

Cut the mozzarella into three slices and place in a colander to drain the liquid for 10 or 15 minutes. Remove the outer leaves of the artichokes and finely slice the hearts. Crush the garlic clove with skin and place in a pan with a little olive oil, the artichokes and a pinch of salt.

Cook with the lid on over a medium heat, stirring occasionally until golden brown. Cut the bread into dice and mix with 2 tablespoons of olive oil and the oregano. Place on a tray and cook in the oven at 170ºC for 12 minutes or until golden brown. Cool. Seed the pomegranate.

Assembly

In a bowl, mix the pomegranate seeds, rocket, pumpkin and sunflower seeds and croutons, and dress with the lemon juice, extra-virgin olive oil, salt and pepper. Make a bed of salad in the centre of the plate and on top intersperse the three pieces of mozzarella with two layers of sautéed artichokes, seasoning each piece of mozzarella with salt and pepper. Finish by drizzling olive oil over the mozzarella.

Note

If artichokes are out of season, they can be substituted with baked or griddled slices of aubergine coated with olive oil. The pomegranate seeds can be substituted with tomato in the summer.

Tip

The leaves of the artichokes can be boiled for 3 minutes and served as an appetiser with a dressing.