in Spain

Artichoke salad with herbs

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Ingredients for 4 servings:

  • 600 g artichoke hearts, frozen
  • 2 large tomatoes
  • 4 tbsp olive oil
  • 1 jar white wine
  • 1 tbsp sugar
  • 10 g coriander
  • 1 sprig(s) of thyme
  • 3 sprigs parsley, chopped
  • 1 lemon(s)
  • 2 garlic cloves
  • 10 green pitted olives
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

easy to prepare, you can also use fresh artichokes

Peel and core the tomatoes, and chop into large pieces. Defrost the artichokes and fry them in olive oil for a few minutes (swirling). In a large pan, caramelize the sugar with a little lukewarm water. Fry the tomato pieces for 5 minutes and deglaze with white wine. Crush the garlic and add the coriander, thyme, and parsley. Season with salt and pepper. Add the artichokes to the pan, stir well, and simmer covered for 20 minutes. Cover and let cool. Arrange on a platter and drizzle with lemon juice before serving.

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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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