Fresh Spring Artichoke and Pecorino Salad

Place pine nuts on baking sheet lined with aluminum foil, and lightly toast in 180C oven. Watch carefully so they don't burn - when beginning to turn color, remove immediately from oven, set aside.  Alternatively, you can brown the nuts in a heavy-bottomed sauté pan over low heat.

Grate the zest of the orange, set aside. Cut or shave Pecorino cheese in thin slices. set aside. 

Prepare vinaigrette by mixing 4 tbsp orange juice with extra-virgin olive oil. Add salt and pepper to taste.  Set aside.

Wash and dry rocket.  Chop into coarse pieces, set aside. 

Clean artichokes by removing tough outer leaves; snap off green, hard leaves until you reach the pale, tender inner leaves. Cut off spiky top and keep a few centimeters of stalk, trimming away any dark part around bottom. Cut each artichoke in half and remove fuzz inside, if present. Cut each half in thin slices and put in large bowl. Cover with squeeze of lemon juice over artichokes to avoid browning.

Add chopped rocket to the bowl; toss vegetables with prepared vinaigrette.

Sprinkle with pine nuts, orange zest and Pecorino cheese slices.  Serve promptly.