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🥗 Fresh Artichoke and Onion Salad

230 kcal · 30 min · 4 servings

Ingredients

• 1 can (425g) artichoke bottoms
• 1 can (425g) artichoke hearts
• 350 g red onions
• garlic cloves
• red chili peppers
• 250 g cherry tomatoes
• 6 tbsp olive oil
• 1 tsp fennel seeds
• 100 ml vegetable broth (instant)
• 3 tbsp white wine vinegar
• salt
• 6 sprigs mint
• pepper from the mill

Instructions

1. 1. Place the artichokes in a colander and let them drain well.
2. 2. Peel the onions and cut them into wedges.
3. 3. Peel the garlic and slice it thinly.
4. 4. Cut the peppers in half lengthwise, remove the seeds, rinse them, and chop them finely.
5. 5. Wash the tomatoes and cut them in half or into quarters.
6. 6. Heat the oil in a pan and sauté the onions for about 4 minutes.
7. 7. Add fennel seeds, the peppers, and garlic, and sauté for another 4 minutes.
8. 8. Deglaze the pan with broth and vinegar, and let the liquid reduce uncovered for 1 minute.
9. 9. Season with salt.
10. 10. Chop the artichoke bottoms and hearts into small pieces.
11. 11. Add them along with the tomatoes to the salad and let it marinate for 30 minutes.
12. 12. Rinse the mint, pluck off the leaves, and chop them finely.
13. 13. Season the salad with salt, pepper, and if necessary, more vinegar.
14. 14. Fold the mint into the salad.

Nutrition per serving

• kcal: 230
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 21 g