20 min
Prep time
4
Servings
Medium
Difficulty
20 min
Total time
Ingredients
Instructions
-
1
Put the cooked artichoke bottoms in a bowl, season with lemon juice, olive oil, white wine, salt, and pepper.
-
2
Let it macerate for one or two hours.
-
3
Wash and peel the tomatoes and radishes.
-
4
Add them, along with the olives, to the artichoke bottoms.
-
5
Mix well and check the seasoning.
-
6
Mound this salad in a dome at the center of a plate and surround it with a ring of rice.
-
7
Sprinkle with parsley.
-
8
Serve with mayonnaise or aioli.
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