Artichoke Salad
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
Directions
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.
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