Rustic artichoke and leek
Side Dishes from Italy
Artichoke salad, nuts and grain
Artichoke salad, nuts and grain
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fresh and stimulating outline that can become the unique dish of a light lunch for those who are attentive to the line
preparation
step 1
First wash and dry the salad well. Then clean the artichokes by removing the stem and the harder outer leaves.
step 2
Remove the top with the thorns and divide each artichoke into two, remove the inner barb, and immerse them in a bowl with water and lemon juice. This will prevent the artichoke from becoming dark;
step 3
Peel the pear, cut it into four pieces and slice it subtly. Dip this into acidified water along with artichokes.
step 4
Bring the water to boiling in a pot, add the salt and as soon as the water boils again, dive the artichokes. Let it bake for 5-10 minutes, depending on the size, drain it, dry it well
step 5
Cut them into thin slices. However, you can skip this passage and use the artichokes raw, your salad will be just as tasty.
step 6
Also drain the pears, sticking well with a little kitchen paper and combine it with artichokes in a large salad bowl. Add the chopped nuts and the thin cut chopped grain.
step 7
Prepare the vinaigrette, which will serve the artichoke salad.
step 8
Mix with a vinegar fork, lemon juice, oil, two salt pans and a pinch of pepper until the ingredients are not well emulsified and homogeneous.
step 9
If you place it directly in the jars, make the salad start with the prepared emulsion, then the artichokes draped and dried with absorbent paper, walnut kernels, grain flakes and salad misticance
step 10
Finally garnished with pear slices and good appetite.