Artichoke Pasta Salad with Cherry Tomatoes

Ingredients

• 400 g penne
• 6 young artichokes
• 2 Spring Onions
• 400 g cherry tomatoes
• 80 g black olives (pitted)
• 6 tbsp Olive oil
• 1 tsp chopped thyme
• 1 lemon juice
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• arugula
• Basil

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente, then drain and rinse under cold water.

2. 2.

   Remove the woody stems from the artichokes and cut off the tips of the remaining leaves with scissors. Quarter the artichokes lengthwise and simmer in salted water for about 12-15 minutes, then drain and let them cool.

3. 3.

   Wash and trim the spring onions, slicing them into rings. Wash and halve the tomatoes. Sauté the artichokes in hot olive oil until browned on all sides; add olives, spring onions, press in garlic, stir in thyme, and cook briefly. Remove from heat and combine with lemon juice, tomatoes, and pasta. Season with salt and pepper to taste. Serve garnished with arugula and basil.