Artichoke and Bean Sprout Salad, or Insalata Di Carciofi e Germogli: This is a fairly elaborate salad that will work well with a light meat dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 16 frozen artichoke hearts
- The juice of a lemon
- The heart of a small head of lettuce
- A spring onion
- 2 ounces Swiss cheese, in flakes
- 1/4 pound bean sprouts
- 2/3 cup unflavored yogurt
- A tomato
- Olive oil
- Salt and pepper to taste
Preparation:
Bring a pot of water to boil, add the lemon juice to it, and cook the artichoke hearts until they are tender.
Meanwhile, slice the tomato, and put it in a salad bowl with the white part of the spring onion, also sliced, and the bean sprouts. Add the lettuce heart, tearing the leaves by hand, and the cheese.
Drain the artichoke hearts, and as soon as they've cooled, sliver them, eliminating any hairs they may contain. Add them to the salad, and season everything with a sauce made by mixing 2 tablespoons of oil, the yogurt, and salt and pepper to taste.
Serves 4.
Meanwhile, slice the tomato, and put it in a salad bowl with the white part of the spring onion, also sliced, and the bean sprouts. Add the lettuce heart, tearing the leaves by hand, and the cheese.
Drain the artichoke hearts, and as soon as they've cooled, sliver them, eliminating any hairs they may contain. Add them to the salad, and season everything with a sauce made by mixing 2 tablespoons of oil, the yogurt, and salt and pepper to taste.
Serves 4.
