INGREDIENTS

INSTRUCTIONS

Peel and prepare the artichokes. Heat a medium sized frying pan with a
tablespoon of olive oil. Slice the artichokes across to make strips.
Add the artichoke strips to the hot oil and begin to fry. Season
lightly with salt and pepper and continue to cook for at least 4
minutes stirring at regular intervals.  Meanwhile, peel and slice the
red onion and place in a bowl. Pour  boiling hot kettle water onto the
raw onion and leave for 1 minute.  Once the onion has been exposed to
the water, drain thoroughly and  then add the lemon juice to the sliced
onion.  Once the artichokes have started to turn a golden brown colour
simply  add the balsamic vinegar and let reduce until it starts to turn
to a  syrupy consistency.  While this is reducing place the fromage
frais, parsley leaves and  tarragon in a blender with a little salt and
pepper. Blend thoroughly  until the mixture becomes bright green. This
also makes a great face  cleansing lotion.  In a bowl, mix together the
red onion and salad leaves and place them  in the middle of a serving
plate. Scatter the sauteed artichokes  around the plate and drizzle the
parsley puree over the entire salad.  Serve with warm wholemeal bread
and a glass of carrot juice.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 732
Calories From Fat: 297
Total Fat: 33.7g
Cholesterol: 0mg
Sodium: 766.1mg
Potassium: 2263.7mg
Carbohydrates: 98.3g
Fiber: 29.1g
Sugar: 16.1g
Protein: 22.1g