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Artichoke salad with mozzarella

Level of difficulty: medium
Preparation time: around 45 minutes



  • 4 artichokes
  • ½ lemon, to prevent oxidation
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground pepper
  • 1 tablespoon of parsley, finely chopped
  • 30 ml olive oil
  • 1 tablespoon of lemon juice

Tomato dressing

  • 200 g diced tomatoes
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon basil, cut into strips
  • Salt
  • Freshly ground pepper


  • 4x125 g Brimi Mozzarella lactosefree, sliced


Artichokes: Cut off the stems of the artichokes and cut the bases with a small, sharp knife. Carefully peel the artichokes by removing the outer leaves until you get to the heart (tough leaves, those that cannot be eaten, must be removed). As you are preparing the artichokes, rub them with lemon several times to prevent oxidation. Remove the interior part of the artichoke with a teaspoon (in Italy there is a special tool called a scavino, which has a  hemispherical spoon at the end and is used to scoop out small balls of vegetables) and rub immediately with the lemon. Slice the bottoms of the artichokes finely with a food cutter or vegetable slicer. Heat the oil, add the artichoke slices and pan-fry; salt, pepper and cook over medium heat.
Tomato dressing: Mix the diced tomatoes with olive oil, white wine vinegar, basil, salt and pepper.
To finish: Marinate the artichokes in olive oil, parsley and lemon juice. Place the artichoke salad in the center of the plate, arranging mozzarella slices around it; drizzle with tomato dressing and serve.
Cooking time for artichokes: about 5 minutes


  • Instead of the Brimi Mozzarella Ball, you can also use Brimi Mozzarelline or the Brimi Mozzarella Block.
  • You can also accompany the artichoke salad with coppa pork, prosciutto or Speck ham.
  • You can choose from a variety of different greens including radicchio, arugula or lettuce.
    Artichoke salad with mozzarella
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