Pasta Salad with Artichokes

Ingredients

• 6 small artichokes
• lemon juice (for drizzling)
• Salt
• black pepper (freshly ground)
• 2 fresh garlic cloves
• 4 tbsp olive oil
• 250 g fusilli
• 1 Red Onion
• 100 g Mozzarella
• 20 g sun‑dried tomatoes (in oil)
• 20 g black olives (pitted)
• 1 tbsp freshly chopped parsley
• 2 tbsp white balsamic vinegar
• Lemon juice

Instructions

1. 1.

   Clean the artichokes, leaving part of the stem intact and peeling them. Trim hard leaves and tips. Cut the cleaned artichokes lengthwise into quarters and immediately drizzle with lemon juice. Season with salt and pepper and fry in 2 tbsp hot oil for 3–4 minutes until golden brown. Press the garlic cloves and add to the olive oil. Remove the artichokes from the pan, mix them with the garlic‑oil, and let steep for about 15 minutes; then remove the garlic.

2. 2.

   Cook the pasta in salted water al dente. Rinse under cold water and drain. Peel and halve the onion, slicing it into strips. Dice the mozzarella. Chop the tomatoes and olives. Combine all ingredients—tomatoes, olives, mozzarella, onion, parsley, artichokes, pasta—and dress with balsamic vinegar, salt, pepper, and lemon juice. Spoon into glasses and serve.