Artichoke Vegetable Salad

Ingredients

• 2 artichokes
• 1 tbsp Olive Oil
• 1 tsp saffron
• 0.5 tsp Peppercorns
• 0.5 tsp Coriander seeds
• Salt
• ground pepper
• 100 ml dry white wine
• 2 stalks celery (cut into about 3 cm pieces)
• 2 carrots (halved lengthwise and sliced not too thinly)
• 1 leek (cleaned and sliced)
• 2 garlic cloves (finely chopped)
• 1 onion (finely chopped)
• 2 tomatoes (peeled, seeded and cut into wedges)
• 1 tbsp Lemon Juice
• dill
• tarragon
• parsley

Instructions

1. 1.

   Break off the stems of the artichokes, remove all leaves and the fuzzy center. Quarter the artichoke hearts and immediately drizzle with lemon juice.

2. 2.

   In hot olive oil briefly sauté the artichoke hearts, deglaze with white wine, then stir in saffron, peppercorns, coriander seeds and about 3 tbsp water; season with salt and simmer covered for about 20 minutes.

3. 3.

   Add all remaining ingredients except herbs and tomatoes, cook another 10 minutes, then remove from heat and let cool.

4. 4.

   Strain the liquid and whisk it until frothy, taste and adjust seasoning.

5. 5.

   Serve by mixing the cooled mixture with vegetables, tomatoes and herbs on a plate.