Artichokes and Onion Salad
- 1 can (425 grams) Artichoke bottoms
- 1 can (425 grams) Artichoke hearts
- 350 grams Red onions
- Red Pepperoncini
- 250 grams Cherry tomatoes
- 6 tablespoons olive oil
- 1 teaspoon fennel seeds
- 100 milliliters Vegetable broth (Instant)
- 3 tablespoons White vinegar
- 2 stalks mint
- freshly ground pepper
Drain artichokes in a colander. Peel onions and cut into wedges. Peel garlic and cut into slices. Rinse pepperoncini, halve, remove seeds and ribs and finely chop. Rinse tomatoes and halve or quarter.
Heat oil in a pan, saute onions for about 4 minutes. Add fennel, pepperoncini and garlic to the pan and cook for another 4 minutes. Deglaze the pan with broth and vinegar. Boil uncovered for 1 minute and season with salt. Cut artichoke bottoms and hearts into small pieces. Add artichokes and tomatoes to the pan, mix, remove from heat and let rest for 30 minutes.
Rinse mint, pluck leaves from stem and chop finely. Arrange salad in a bowl and season with salt, pepper. Drizzle with olive oil and vinegar as desired. Serve garnished with mint.