Artichoke Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 shallot (s) (or 2 smaller onions)
- 1 can artichoke hearts
- 4 teaspoon olive oil, virgin
- 3 tablespoon orange juice, freshly squeezed
- 1 teaspoon balsamic vinegar, white
- 1 teaspoon honey
- 1 teaspoon mustard, medium hot
- 250 g tomato (s) (cocktail tomatoes)
- 1 bunch basil
- 1 can artichoke (s) - bottoms
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallots or onions. Drain the artichoke hearts and artichoke bases (catching 4 tablespoons of the stock) and quarter them. Wash the cocktail tomatoes, cut in half and mix with the artichokes.
- Mix the 4 tablespoon artichoke stock with the olive oil, orange juice, balsamic vinegar, honey and mustard. Pour the dressing over the artichokes and tomatoes. Mix carefully and let steep for at least 2-3 hours before consumption.
- Tip: also tastes good on rocket.
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