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Here is a recipe that should bluff it! A summer salad in artichoke hull that hides many flavors.
- For 4 people
- 4 artichokes
- 300 g cherry tomatoes
- 100 g Parmesan shavings
- 1 handful of arugula
- 1 C. to s. balsamic vinegar
- 2 tbsp. to s. olive oil
- 2 tbsp. to s. pesto
- 1 branch of basil.
Rinse the artichokes and cook them in salted water about 15 min. Let them cool.
In a salad bowl, pour the balsamic vinegar, pesto and olive oil. Mix well.
Wash and dry tomatoes, arugula and basil.
Place in the salad bowl cherry tomatoes cut in half, rocket and chopped basil. Mix well.
Add the parmesan shavings.
Spread the central leaves of the artichokes and remove them by a rotational movement.
Then remove the hay.
Garnish the center of each artichoke with pesto salad.
Interfel recipe. Director Elisabeth Tzimakas.