Artichoke, ricotta and almond salad

Recipe provided by James Bartolo, Executive Chef at the Radisson Blu Resort and Spa, Golden Sands


Lemon dressing

  • 2 tsp lemon juice
  • 2 tbsp white wine vinegar
  • 1.5 tbsp honey
  • 4 mint leaves
  • 6 tbsp olive oil

For the salad

  • 6 globe artichokes
  • 100g ricotta
  • 35g blanched almonds
  • 1 red chilli
  • 20g black olives
  • 100g cherry tomatoes
  • 50g salad leaves
  • 10g mint
  • 30g dried apricots


  1. Clean the artichoke and cook in salted boiling water.
  2. Whisk the ingredients of the lemon dressing. 
  3. Put the artichoke in a bowl and pour the dressing over it. Allow to marinate for 1 hour.
  4. Toss the remaining ingredients and arrange the salad on the plate
  5. Remove the artichoke from the dressing, and place over the salad leaves.
  6. Add some more dressing and serve.