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Artichoke salad

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Ingredients for 3 servings:

  • 4 shallots (or 2 smaller onions)
  • 1 can artichoke hearts
  • 4 tsp olive oil, extra virgin
  • 3 tbsp orange juice, freshly squeezed
  • 1 tsp balsamic vinegar, white
  • 1 tsp honey
  • 1 tsp mustard, medium hot
  • 250 g tomato(s) (cocktail tomatoes)
  • 1 bunch of basil
  • 1 can artichoke(s) – bottoms

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the shallots or onions. Drain the artichoke hearts and bottoms (reserving 4 tablespoons of the liquid) and quarter them. Wash and halve the cherry tomatoes, and toss them with the artichokes. Mix the 4 tablespoons of artichoke liquid with the olive oil, orange juice, balsamic vinegar, honey, and mustard. Pour the dressing over the artichokes and tomatoes. Mix gently and let stand for at least 2-3 hours before serving. Tip: Also delicious served with arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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