2 cans of artichoke hearts
300 grams baby spinach
2 tablespoon fresh lemon juice
2 tablespoons olive oil
6 sun-dried tomatoes
2 garlic cloves
1 red onion, chopped
sat and pepper
fresh parsley
2 teaspoons red wine vinegar

Makes 6 servings


1. Combine the baby spinach, julienned sun-dried tomatoes, onion, and artichoke. Place lemon juice and garlic in a bowl and add olive oil and vinegar. Season with salt and pepper and pour over the vegetables. Toss to combine.

2. Garnish with fresh parsley or shredded Parmigiano-Reggiano and serve.