Artichoke salad with green olives, cashew nuts, red bell pepper, and marjoram.
For 4 people
- 1 jar or pack of artichoke hearts
- 100 g green olives
- 1 red bell pepper
- 50 g cashew nuts
- a few sprigs of fresh marjoram or oregano
- olive oil
- freshly ground black pepper and sea salt
Salad:
Cut the artichoke hearts into wedges. Cut the olives in half. Remove the seeds from the bell pepper and dice finely. Roughly chop the cashew nuts. Combine everything in a mixing bowl along with some finely chopped marjoram leaves and season with olive oil, freshly ground black pepper, and sea salt.
Finishing:
Garnish the plates with some extra marjoram leaves and flowers.
TIP!
Replace the artichoke with cooked Jerusalem artichoke cubes! The taste won't differ much. There's a reason why Jerusalem artichokes are called that in English!
Used culinary techniques
