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Artichoke and Radicchio Salad

Artichoke and Radicchio Salad

Let artichokes, fennel, radicchio, and walnuts of this Italian salad bring your world to life on a dark winter day.

Artichoke and Radicchio Salad G. Giustolisi

The artichokes in this salad are a very rich source of potassium and phosphorus, and like the radicchio, also calcium and iron.

The Modena cream balsamic vinegar and walnuts are the key to a dish that, in my house, in winter, is very much in demand.

See Also

Veronica Lavenia
Course Side
Cuisine Italian
Servings 2 servings


  • 10 artichoke hearts
  • 2 fennel bulbs
  • 10 radicchio leaves
  • Extra virgin olive oil
  • to taste
  • Sea salt to taste
  • Pepper to taste
  • 20 walnuts
  • 1 tbsp Modena cream
  • balsamic vinegar


  • Clean the artichokes, remove the heart and steam cook them for 30 minutes.
  • Slice the fennel and cut the radicchio and wash both in cold water. Dry the vegetables with a clean cloth (or with a centrifuge salad spinner).
  • Place the oil, salt and pepper in a small bowl and emulsify with a fork (or a small whisk).
  • Roughly chop the walnuts.
  • Place all ingredients in a large bowl and mix, adding another tablespoon of oil and vinegar to taste.


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