Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 35

Canned artichokes are quite expensive, but they make this Mediterranean style salad something special. Cold-pressed extra virgin olive oil should, of course, be used.

455g/l lb potatoes

55g/2 oz/½ cup walnuts

1 tin (c.400g)/l can (14–16 oz) artichoke

hearts

4 tbs extra virgin olive oil

As required sea salt

As required freshly ground black pepper

2 tsp lemon juice

As required crisp lettuce leaves

1) Cook the potatoes until tender. (They can be peeled if desired, but this is not necessary.) Quarter them and sprinkle with 1 tbs extra virgin olive oil while still warm.

2) Chop the walnuts and combine them with the potatoes.

3) Drain the canned artichoke hearts and arrange them on lettuce leaves with the potatoes and walnuts.

4) Combine the remaining extra virgin olive oil with the lemon juice and seasoning and pour over the salad.