Marinated Artichoke Heart Salad

Ingredients

• 480 g artichoke hearts
• 1 lemon
• sea salt, freshly ground pepper
• garlic cloves
• 1 radicchio
• 1 chicory
• 200 g river crayfish meat
• apples
• 1 Shallot
• 3 tbsp white wine vinegar
• 1 pinch sugar
• 6 tbsp Olive oil
• 2 tbsp capers
• 2 tsp finely chopped lemon balm and parsley per person

Instructions

1. 1.

   Drain the artichoke hearts in a sieve, halve them. Wash the lemon and grate its zest. Squeeze out the juice. Mix zest, juice, salt and pepper. Peel garlic cloves and squeeze them into the mixture. Cover the artichokes with this dressing and marinate in the refrigerator for 1 hour.

2. 2.

   Quarter the radicchio, clean it, separate the leaves, rinse and drain. Clean the chicory, halve it and remove the stem. Separate chicory leaves, cut larger ones smaller if needed. Rinse chicory and drain. Drain the crayfish meat.

3. 3.

   Pit the apple, peel it and dice it small. Peel the shallot and finely chop it. Whisk vinegar with salt, pepper and sugar. Add apple and shallot. Gradually whisk in olive oil. Add capers.

4. 4.

   Combine all prepared ingredients with the vinaigrette and herbs, then serve the salad.