Summary

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

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Instructions

1. 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.
2. 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.
3. Tip: also tastes good on rocket.