| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 4 |
|
Globe artichokes |
| 4 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 1 |
bn |
Fresh salad leaves |
| 100 |
g |
Fromage frais |
| 3 |
tb |
Flat leaf parsley |
| 1 |
tb |
Fresh tarragon leaves |
| 1 |
|
Red onion |
| 1 |
|
Lemon; juice of |
|
|
Loaf of wholemeal bread |
|
|
Salt and pepper |
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.
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