Warm Artichoke Carrot Salad
Warm artichoke carrot salad is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small artichokes
- 0.5 lemon (juice)
- Salt
- 12 baby carrots
- 0.5 red radish
- 4 tbsp butter
- 5 sage leaves
- 2 tbsp balsamic vinegar
- pepper (ground)
- coarse Sea salt
Instructions
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1.
Clean the artichokes, leaving part of the stem and peeling them. Trim hard leaves and leaf tips. Cut the cleaned artichokes lengthwise into quarters and immediately drizzle with lemon juice. Wash, clean the carrots and leave a little green on them. Cook the artichokes and carrots together in salted water for 4-5 minutes until tender. Drain and let cool.
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2.
Peel and clean the radish, then shave it thinly lengthwise. Blanch the slices in salted water for 1-2 minutes, drain, shock with cold water and let dry. Wrap the strips around the carrots and artichokes and secure with toothpicks if desired.
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3.
Heat butter in a pan. Fry the sage leaves in the butter for 2-3 minutes until lightly browned, then remove and let the butter cool slightly. Stir in the vinegar and season with pepper to make the dressing. Toss the carrots and artichokes in the dressing, then plate on dishes (remove toothpicks). Sprinkle with coarse salt and garnish with fresh sage leaves and some scallion strips if desired.
