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🍽️ Artichoke Vegetable Salad

126 kcal · 30 min · 4 servings

Ingredients

• 2 artichokes
• 1 tbsp olive oil
• 1 pinch saffron
• 0.5 tsp peppercorns
• 0.5 tsp coriander seeds
• salt
• pepper (from the mill)
• 100 ml dry white wine
• 2 stalks celery (cut into approx. 3 cm long pieces)
• 2 carrots (halved lengthwise and sliced into not too thin slices)
• 1 stalk leek (cleaned and sliced)
• 2 garlic cloves (finely chopped)
• 1 onion (finely chopped)
• 2 tomatoes (peeled, cored and cut into wedges)
• 1 tbsp lemon juice
• dill
• tarragon
• parsley

Instructions

1. 1. Break off the stems from the artichokes and remove all leaves as well as the fuzzy choke in the center. Cut the artichoke bottoms into quarters and drizzle them immediately with lemon juice to prevent browning.
2. 2. Sauté the artichoke pieces briefly in hot olive oil. Deglaze the pan with white wine and stir in saffron, peppercorns, and coriander seeds, along with about 3 tablespoons of water. Season with salt, cover the pot, and let the mixture simmer for about 20 minutes.
3. 3. Now stir in all remaining ingredients, except for the herbs and tomatoes. Let everything simmer for another 10 minutes, then remove the pot from the heat and allow the mixture to cool down.
4. 4. Strain the liquid and whisk it vigorously with a whisk until creamy. Finally, taste and adjust the seasoning of the sauce.
5. 5. Mix the cooled sauce with the vegetables, tomatoes, and herbs, and serve the salad.

Nutrition per serving

• kcal: 126
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 13 g