Artichoke salad

Ingredients for 4 servings:

• 200 g artichoke hearts
• 200 g artichoke(s) (artichoke bottoms)
• 50 g pine nuts
• 2 tbsp butter
• 5 m.-large shallot(s), quartered
• 1 tbsp sugar
• n. B. Salt
• n. B. Pepper, white
• 80 ml olive oil, mild

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the artichokes well and chop them finely. Heat a pan and lightly brown the pine nuts while they are dry, then remove them from the pan. Heat the pan again, melt the butter, and sauté the shallots until translucent. Sprinkle the sugar over the artichokes and let them caramelize slightly. Transfer everything to a salad bowl. Season with olive oil, white pepper, and a pinch of salt. Let it stand for about 30 minutes before serving. Note: Because the artichokes were preserved in lemon water, no vinegar is needed. Once everything has been seasoned, the artichoke flavor with the pine nuts should have a sweet and lemony taste. It tastes very good at room temperature. I find other ingredients like herbs too much and not suitable. But try it yourself.