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Baby artichoke salad with anchovy
spread
This
salad from Provence in the South of France, with its fine fragrance brings back
memories of those lazy hazy wonderful days of relaxed freedom. |
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Ingredients (for
4 people)
-
2 baby artichokes
-
100g anchovies in
olive oil
-
2 cloves of garlic
-
2 spoonfuls of the
Provence herbs or finely chopped basil
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1 teaspoon of wine
vinegar
-
25 cl olive oil
Procedure
-
Wash
the artichokes. Cut off the stalks and the top part of the scales,
remove outer hard leaves. Place them on a serving plate.
- Next,
prepare the anchovy spread (l'anchoïade): put the anchovies, from which
you have removed the bones, in a mixer, add 2 garlic cloves, herbs,
vinegar and oil. Mix and add more oil if its consistence is too
thick.
- Put the spread on top of the artichokes.
How to Serve :
Serve this appetizer with
toasted bread slices, cherry tomatoes and with chilled rosé wine.
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