Artichoke Asparagus Salad

Name: Artichoke Asparagus Salad
Total time: 1 h
Yield: 4
Ingredients: 12 small Artichoke; olive oil; salt; freshly ground peppers; 2 lemons (juice); 5 garlic cloves; 2 sprigs parsley; 12 marinated Artichoke; 1 Tbsp clarified butter; 16 stalks Asparagus (green); 1 bowl Arugula (150-200 grams); 0.5 bunch Sorrel; 1 Spinach; 1 shallot; 8 Tbsps vegetable oil; 2 Tbsps White vinegar; 4 Tbsps White balsamic vinegar; 5 Tbsps Vegetable broth; 1 tsp Mustard (medium hot); salt; peppers; Chives; 1 handful Lavender (or chive blossoms, to taste); 1 handful Violet (edible)

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

For the marinated artichokes: 12 small Artichoke; olive oil; salt; freshly ground peppers; 2 lemons (juice); 5 garlic cloves; 2 sprigs parsley

For the salad: 12 marinated Artichoke; 1 Tbsp clarified butter; 16 stalks Asparagus (green); 1 bowl Arugula (150-200 grams); ½ bunch Sorrel; 1 Spinach; 1 shallot

For the vinaigrette: 8 Tbsps vegetable oil; 2 Tbsps White vinegar; 4 Tbsps White balsamic vinegar; 5 Tbsps Vegetable broth; 1 tsp Mustard (medium hot); salt; peppers

For the garnish: Chives; 1 handful Lavender (or chive blossoms, to taste); 1 handful Violet (edible)

How healthy are the main ingredients?

Arugula Mustard parsley Artichoke olive oil salt

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Preparation steps

For the marinated artichokes: Rinse artichokes, remove hard outer leaves, peel the stem generously and cut the whole artichokes into quarters. Sprinkle artichoke quarters with lemon juice so that they do not turn black. Crush unpeeled garlic cloves with the heel of your hand to burst open and leave as such.

In a large Dutch oven, heat 6 tablespoons olive oil. Add artichoke quarters into the hot oil. Add cloves of garlic, season with salt and sprinkle generously with coarse ground pepper. Pour in 125 ml (approximately 4 1/4 ounces) water and add parsley sprigs. Cover and cook over medium heat for 15 minutes. Allow artichokes to cool in a casserole dish, then arrange on plates. Remove garlic and parsley lift from the Dutch oven. Divide the sauce on 4 plates. Then drizzle artichokes with two tablespoons of lemon juice. Possibly season with salt and pepper and drizzle some olive oil over it. Allow to marinate at least 10 minutes but is better to let it sit overnight.

For the salad: Rinse asparagus, remove woody stalks and cook in salted boiling water until al dente. Rinse arugula, sorrel and spinach leaves, remove hard stems and spin dry. Peel shallot and chop finely. Drain artichokes and fry in hot clarified butter.

For the vinaigrette: Combine all the ingredients for the vinaigrette and mix with a hand blender.

For the garnish: Rinse chives and shake dry, rinse flowers gently and drain on paper towel. Pour vinaigrette over the salad, arrange the asparagus and artichokes on top and garnish with chives and flowers, sprinkle some pepper and serve.