Artichoke Arugula Salad

Ingredients

• 150 g arugula
• 8 young artichokes
• 200 g mushrooms
• 5 tbsp olive oil
• 0.5 lemon (juice)
• 1 tbsp Apple cider vinegar
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 100 g green olives (pitted)

Instructions

1. 1.

   Wash and dry the arugula, then cut into bite‑sized pieces as needed. Clean the artichokes and quarter them. Slice the mushrooms according to size. In a hot pan, sauté the artichokes and mushrooms in 2 tbsp oil for 2–3 minutes. Remove from heat and deglaze with lemon juice. Let cool slightly, then whisk in the remaining oil, vinegar, honey, salt, and pepper.

2. 2.

   Halve the olives and arrange them on bowls with the arugula. Top with the sautéed artichokes, mushrooms, and dressing, then serve immediately.