Artichoke Pasta Salad

Trim the artichokes, remove the stems, remove the outer, hard leaves, and cut off the top leaves with a sharp knife. Cook the prepared artichokes in lemon water for 12-15 minutes. (They should not to be too soft.) Then drain, rinse and drain. Cut the artichokes in half lengthwise and remove the choke with a spoon.

Blanch the peas in lightly salted water 4 minutes, drain, rinse and drain.

Cook the pasta in plenty of boiling salted water until al dente, drain, rinse and allow to drain well.

Mix 3 tablespoons olive oil with a pressed clove of garlic and some salt and pepper and coat the artichokes with it. Brown lightly on the hot grill (or in a grill pan).

Season the vinegar with salt, pepper and sugar to taste and whisk in the rest of the oil.

Mix the pasta, peas and artichokes with the vinaigrette and let stand. Meanwhile remove the crusts from the bread and toast in the toaster until crispy. Remove and rub with a clove of garlic, then crumble coarsely.