Ingredients
1 garlic clove, crushed
2 tbsp olive oil
5 artichoke hearts, sliced
2 cups mushrooms, chopped
¼ cup parsley, chopped
¾ cup FAGE Total 5%, 2%, or 0%
2 ½ tbsp lemon juice, freshly squeezed
3 ½ oz Pecorino, thinly sliced
6 tbsp capers
1 pear, peeled and thinly sliced
¼ cup walnuts, chopped
Salt, to taste
Freshly ground white pepper, to taste
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Steps
- Sauté the crushed garlic, artichokes, mushrooms, salt, and half the parsley with 1 tbsp olive oil in a pan for 5 minutes over medium heat to soften and disperse the flavors. Transfer to a salad bowl and add the Pecorino, capers, pear slices, walnuts, and remaining parsley.
- In a separate bowl, combine the FAGE Total, lemon juice, 1 tbsp olive oil, white pepper and salt and mix until ingredients are blended together.
- Combine the FAGE Total sauce with the artichoke salad bowl and mix thoroughly.
