Summary

Ingredients

• 1 jar artichoke (s)
• 1 bunch rocket
• 1 shallot (s)
• 2 tablespoon, heaped pine nuts
• 3 tablespoon vinegar
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Wash and drain the rocket. Cut off the long stems and sort out the bad leaves.
2. Arrange the leaves on a plate.
3. Roast the pine nuts in a coated pan until golden brown. Drain the artichokes, cut again if they are too thick. Spread on top of the rocket. Peel and halve the shallot and cut into thin slices. Sprinkle over the salad. Mix the vinegar and oil together and drizzle over the salad. Season with salt and pepper. Finally, sprinkle the pine nuts over the salad.
4. Freshly baked baguette goes well with it.