Artichoke and Sun-Dried Tomato Salad
Salad of artichokes and sun-dried tomatoes is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small artichokes
- Lemon juice
- 6 sun‑dried pickled tomatoes
- 3 tbsp white wine vinegar
- 1 Garlic clove
- Salt
- Pepper (freshly ground)
- a pinch of sugar
- 4 tbsp olive oil
- lemon wedges
Instructions
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1.
Bring a pot of salted water to a boil for the salad.
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2.
Trim the stems from the artichokes and trim or cut off any tough leaf tips; place them in cold lemon water. When the water boils, cook the artichokes for 15‑25 minutes until tender.
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3.
Drain the tomatoes and slice into strips.
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4.
Whisk together vinegar, finely chopped garlic, salt, pepper and sugar; fold in the oil to make a dressing.
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5.
Divide the cooked artichokes into quarters, removing the hearts, and arrange on four plates. Distribute the tomato strips over them. Place lemon wedges between the artichokes and drizzle everything with the dressing.
