appetizers sardinian

Raw Artichoke and Bottarga Salad Recipe

Raw artichoke and bottarga salad is a Sardinian antipasto of thin artichoke slices dressed with lemon and olive oil and finished with bottarga.

Pescatarian Gluten-Free Dairy-Free Low Carb
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Prep 20 min
Cook 0 min
Total 20 min
Servings 4
Difficulty Easy

Ingredients

Vegetables

Finish

Dressing

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Instructions

  1. Trim the artichokes carefully, removing the tough outer leaves and the fuzzy choke.

  2. Keep the cleaned artichokes in water with lemon while you finish trimming the rest.

  3. Drain and dry them well, then slice them very thinly.

  4. Lay the artichokes on a plate, top with the sliced bottarga, dress with olive oil and lemon juice, and leave it to settle for 10 minutes before serving.

Storage & Meal Prep

Dress it shortly before serving. Raw artichokes darken and soften if they sit too long.

Interactive Nutrition Map

4 Servings

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Fish & Seafood
Bottarga (Cured Fish Roe)
100 g
Vegetables
Artichoke
384 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Lemon Juice (Fresh)
30 g

Per Serving

204kcalCalories
12gProtein
11gCarbs
14gFat
5gFiber
Sodium
465mg20% DV
Potassium
406mg9% DV
Calcium
51mg4% DV
Iron
1.6mg9% DV
Magnesium
63mg15% DV
Vitamin C
11.7mg13% DV
Vitamin A
38µg4% DV
Vitamin K
20.3µg17% DV
Folate
67µg17% DV
Artichoke
Bottarga (Cured Fish Roe)
Lemon Juice (Fresh)
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, raw artichoke and bottarga salad is the kind of antipasto that works because it stays spare. I use only raw artichokes, lemon, olive oil, and bottarga. Nothing is there to hide weak trimming or blunt seasoning.

This is a bottarga dish first, but the artichokes have to be treated properly or the plate turns harsh. Trim them all the way down to the pale, tender core. Slice them as thinly as you can. Keep them in lemon water only while you work, then dry them well before dressing so the oil can coat them cleanly.

What makes it work

The point of the salad is contrast. The artichokes stay crisp, slightly bitter, and fresh. The bottarga brings salt and depth without needing any extra garnish. If you cut the bottarga too thickly, it dominates. If the artichokes are too thick, the plate becomes fibrous instead of sharp.

I also keep the dressing restrained. Too much lemon wipes out the bottarga. Too much oil makes the salad feel flat. You want enough of both to soften the raw edge of the artichokes and nothing more.

How to serve it

Let the plate sit for a few minutes after dressing so the lemon begins to work on the artichokes, then serve it while everything is still firm. This belongs with other direct Sardinian starters, especially Bottarga Crostini and Sardinian Grilled Artichokes.

For the broader cluster, it links naturally up to Fish + Seafood Hub and The Sardinian Kitchen.

Part of: Fish + Seafood Hub

Related: The Sardinian Kitchen | Sardinian Ingredients Guide