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Artichoke and baby spinach salad
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 10
Appears in
Published 2001
An attractive salad of summery green colours, textures and flavours with the crunch of toasted pumpkin seeds and a creamy avocado dressing.
Ingredients
6 - juice of
1 45 g
Method
- Break off each artichoke stalk, pulling out the fibres that attach it to the base. Pull off the outer leaves and place the artichokes in a pan of salted water with the lemon juice. Weigh down with a plate/bring to the boil and simmer for 20–35 minutes, testing for doneness by pulling at one of the leaves. If it comes away easily the artichoke is done. Pull off the remaining