Artichoke Hearts – Salad with Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g artichoke hearts, fresh or frozen
- 2 large beefsteak tomato (s)
- 4 tablespoon olive oil
- 1 glass white wine
- 1 tablespoon sugar
- 10 g coriander
- 1 sprig thyme
- 3 tablespoon parsley, chopped
- 2 cloves garlic)
- 10 olives, green, pitted
- salt and pepper
- 1 lemon (s), (juice)
Print Recipe
Pin Recipe Instructions
- Briefly put tomatoes in boiling water and then rinse with cold water.
- Skin, remove seeds and cut into pieces.
- Fry the artichokes in olive oil for a few minutes (toss).
- In a large pan, caramelize the sugar with a little lukewarm water. Fry the tomato pieces in it for 5 minutes and deglaze with white wine.
- Add the crushed garlic, coriander and herbs and season with salt and pepper.
- Then add the artichokes, stir well, cover and simmer for about 20 minutes and then cover and allow to cool.
- Before serving, sprinkle with the diced olives and drizzle with the lemon juice.
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