Mediterranean Wheat Salad

Ingredients

• 8 medium artichokes
• 1 lemon (juice)
• 2 Garlic cloves
• 1 Red Onion
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 250 g tender wheat
• 600 ml Vegetable Broth
• 2 Celery stalks
• 2 tbsp Apple cider vinegar
• 2 tbsp freshly chopped thyme
• 1 pinch sugar
• 100 g black olives (pitted as desired)

Instructions

1. 1.

   Clean, wash and trim the outer tough leaves of the artichokes; cut off the stem, peel, and halve each whole artichoke, removing the choke if present. Drizzle the halves with a little lemon juice. Press the unpeeled garlic cloves against your palm to soften them. Peel and dice the onion finely.

2. 2.

   Heat 2-3 tbsp olive oil in a pan over medium heat. Add the artichokes to the hot oil. Add the garlic, season with salt and pepper, and deglaze with about 125 ml water. Cover and simmer gently for 10–15 minutes. Five minutes before the end of cooking, add the onion. Let the vegetables cool slightly while still covered.

3. 3.

   Cover the tender wheat with broth and let it simmer quietly for about 10 minutes (or as directed on the package). If needed, add a little more broth. Allow to cool warm.

4. 4.

   Wash, trim, and slice the celery into thin ribbons.

5. 5.

   Whisk together the remaining olive oil, 2 tbsp lemon juice, vinegar, thyme, sugar, salt, and pepper to make the dressing.

6. 6.

   Combine all prepared ingredients with the olives, pour over the dressing, let sit for about 15 minutes, taste again, and serve plated on individual plates.