Rocket Artichoke Salad with Focaccia

In the middle of nature and accompanied by various delicacies. This is how we imagined the time on Corsica. We packed some delicious things for every mountain hike. In the forest, at the water and on top of the mountain, just sitting there, enjoying the landscape and the sounds and smell of nature. Unpacking the fresh bread and thinking of nothing. We are looking back at some great days. This is our last Corsica recipe and our holiday diary ends here. That’s why we added a lot of pictures to this blog entry. Just take a look at the clear (and cold) water, the huge rocks and the picturesque landscape.

Husk the pistachios and grind 170g to flour. Pour the water into a bowl and let the yeast dissolve. Add wheat flour, pistachio flour, pistachios, salt and olive oil and knead until the dough is smooth (at least 5 minutes). Then cover the bowl with a wet dish towel and let it rest at a warm place for 30 minutes to let the yeast and dough rise. Dump the dough on a baking sheet and dimple it with a wooden spoon handle. Now brush with olive oil and put in the middle of the oven for 25-30 minutes at 200°C.
Remove the outer leaves of the artichoke and cut off the upper part and the stem. Now only the artichoke hearts are left. Quarter them and remove the furry choke with a spoon. You can also slice the artichokes if you’d like to. Chop the shallots and sweat in a pan with olive oil. Now add the artichokes and roast from every side. The tomatoes also need to be pre-baked. Place them in a small casserole, spread with olive oil, salt and pepper. Now bake for 20 minutes at 175°C. It’s so tasty when the tomatoes burst when they are mixed with the salad and their juice blends with the dressing and salad. Halve or slice and stone the olives and mix with the artichokes, tomatoes and rocket salad. We prepare a simple vinaigrette out of lemon juice, fig vinegar, olive oil and mustard and add salt and pepper. For our hiking tour, we put the shaker salad in a covered jar. Start with the vinaigrette and then layer the other ingredients to allow the salad to stay fresh. This is a great version for a picnic. Just shake the jar before eating the salad.

FoR 2 Servings


300 g wheat flour

200 ml lukewarm water

250 g pistachios

20 g fresh yeast

2 tbsp extra virgin olive oil

1 tbsp salt


5 small artichokes

1 bunch rocket salad

10-15 black olives

10 cherry tomatoes

1 shallot

extra virgin olive oil

juice of 1/2 organic lemon

1 tbsp fig vinegar

1 tsp Dijon mustard


black pepper