Artichoke and Bottarga Salad - Profood Limited
  • Artichoke and Bottarga Salad

March 05, 2014

Simple recipes with high quality ingredients really do make the best meals! This is a great salad to make on a hot summer's day. Healthy, refreshing, and packed with protein and omega 3 fatty acid. Enjoy!

Serves 2

4 fresh baby artichokes
Grey Mullet Bottarga - to taste
1 lemon
Extra-virgin olive oil


  1. Remove the outer leaves and clean your artichokes
  2. Proceed to cut the artichokes into thin slices and place in a bowl of cold water with the juice of half a lemon, to keep them from browning.
  3. Drain the artichokes once you have finished, and place them in a bowl with grated or thinly sliced bottarga - to taste. Dress with extra-virgin olive oil and the remaining lemon juice.
  4. Refrigerate for 10 minutes and serve. 

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Mozzarella, Figs and Prosciutto Salad with Caviar
Mozzarella, Figs and Prosciutto Salad with Caviar

July 01, 2017

Summertime in Hong Kong usually makes everyone crave something light but tasty, and this delicious salad definitely fits the bill – with just a dash of extra indulgence too...

Continue Reading

Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"
Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"

June 22, 2017

Whether you’re on a diet or simply trying to tame a sweet tooth, dessert is the hardest thing to resist, especially as the temperature heats up! This is where the trusty banana...

Continue Reading

Alfredo Tomato, Chicken & Mushroom Teff Pasta
Alfredo Tomato, Chicken & Mushroom Teff Pasta

May 23, 2017

Usually with pasta, it’s either a tomato sauce or a mushroom one – but what’s life without a little rebellion? Inspired by a Southern rendition a chef once made me...

Continue Reading