Artichoke Hearts à La Grècque |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A recipe for mushroom lovers, a different salad to refresh your summer days. Ingredients:
25 ml olive oil (for dressing, 2 tablespoons) |
50 ml olive oil (3 tablespoons) |
15 ml white wine vinegar (1 tablespoon) |
10 ml tomato puree (2 tablespoons) |
1 large garlic clove, minced |
1 1/2 teaspoons fresh thyme, chopped or 1 1/2 teaspoons basil, fresh, chopped |
salt |
pepper |
175 g button onions, skinned (6 oz) |
1 teaspoon caster sugar |
225 g button mushrooms, wiped (8oz) |
2 (400 g) cans artichoke hearts (14oz) |
Directions:
1. Make the dressing by combining 2 Tablespoons of the olive oil with the vinegar, tomato purée, thyme(or basil), salt and pepper and whisking well.
2. Blanch the onions in boiling water for 5 minutes and drain well.
3. Heat 3 Tablespoons of olive oil, add the blanched onions and sugar and cook for several minutes.
4. Add the mushrooms and toss over a high heat for 30 seconds- to one minute.
5. Add the mushroom mixture to the dressing, then add the artichoke hearts and mix well.
6. Cover and chill before serving.
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