Note: This can be done up to 2 hours before serving! Refrigerate covered until ready to serve. Enjoy
Cooks Tip! If you are using Pecerino cheese you can use less sea salt. Pecorino is a salty cheese. To learn more about Parmesan vs Pecorino please visit my blog post at Parmesan vs Pecorino
- 3-4 slices panchetta, chopped
- Olive oil, as needed
- 1 can artichokes, quartered and drained
- 1 bunch kale, chopped
- Juice from 1 lemon
- 1 Teaspoon sea salt
- 3/4 Teaspoons freshly ground pepper
- 1/4 Cup pecorino cheese, freshly grated
Heat a sauté pan over medium heat and add in 1 tablespoon of olive oil. Sauté the panchetta until crisp, about 7 minutes. Using a slotted spoon, remove the panchetta and place on a plate lined with a white paper towel.
Using the same sauté pan over medium heat, add the artichokes and cook for 2 minutes on each side. Remove from pan and set on a plate.
In a large bowl or serving platter, add the chopped kale, and then the artichokes and panchetta. Drizzle salad with about 3 tablespoons of olive oil and add the lemon juice, salt, and pepper. Toss together. Finish with freshly grated Pecorino cheese.