Artichokes with Vegetables and Herbs
Artichokes with vegetables and herbs is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 large artichokes
- 2 tbsp white wine vinegar
- 3 tbsp Lemon juice
- Salt
- 2 large carrots
- 150 g pickled pearl onions (jar)
- 150 g cornichons (jar)
- 200 g Cherry tomatoes
- 100 g pickled mushrooms (jar)
- 1 Shallot
- 0.5 bunch Chives
- 4 tbsp olive oil
- 2 tbsp lemon juice
- black pepper (freshly ground)
- thyme (for garnish)
Instructions
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1.
Bring about 1 l of water with 1 tsp salt and the vinegar to a boil in a pot. Separate the artichoke hearts, immediately place them into the boiling liquid, cook until firm, then remove, shock in cold water and drain.
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2.
Peel the carrots, cut into 5 cm long sticks and blanch in boiling salted water for 3 minutes. Drain, shock in cold water and let dry well.
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3.
Drain the onions and cucumbers thoroughly and slice the cucumbers lengthwise into thin slices. Cut the artichoke hearts into narrow strips.
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4.
Wash the tomatoes and halve them. Drain the mushrooms and slice them.
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5.
Peel the shallot and finely chop it. Rinse the chives, shake dry, cut into fine ribbons and mix with the shallot, oil and lemon juice. Combine all ingredients together, fold in the vinaigrette, taste, and arrange the vegetables on a plate. Garnish with thyme and serve.
