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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.

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  • Author: Veronica Lavenia
  • Yield: 2 servings 1x
  • Category: Side
  • Cuisine: Italian


  • 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


  1. Clean the artichokes, remove the heart and steam cook them for 30 minutes.
  2. 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).
  3. Place the oil, salt and pepper in a small bowl and emulsify with a fork (or a small whisk).
  4. Roughly chop the walnuts.
  5. Place all ingredients in a large bowl and mix, adding another tablespoon of oil and vinegar to taste.

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