Christmas salad

CHRISTMAS SALAD 08344 8 PEOPLE INGREDIENTS 4 4 artichokes, fennel, cauliflower 1 small, 1 heart of celery, 1 small green thistle, 4 tablespoons of lemon juice, 1 small onion, 4 tablespoons olive oil, 2 tablespoons sugar, 1 glass of vinegar, 2 tablespoons of tomato sauce, capers, 50 g 50 g black olives, 40 g of raisinsuntreated, 2 oranges, salt. Preparation: 25 minutes cooking time: 1 hour and 20 minutes per serving: 110 Calories PROCEEDING the hard leaves of the artichokes, cut into 3 cm tips from thorns, divide them into four parts, remove the internal hay and divide the cloves into thin vertical slices. Put the slices of artichokes in a bowl with water and lemon juice. Remove the outer leaves and green feathers of the fennel, cut into vertical slices and wash them. Cut the Thistle chunks, discarding the hardest part of the core, remove, with a small knife, the film that covers the coast and put it to soak with water and lemon. Separate the florets of cauliflower and boil for 10 minutes. Sliced celery heart and wash them. Cook 8 minutes the slices of artichoke, Thistle 30-minute ones, 5 minutes, sliced fennel and celery washers, in salted boiling water, then drain. Peel the onion, chop finely and Brown in oil; Add 1/2 glass of water and cook for 10 minutes. Add sugar, sauté for another 10 minutes, until the sugar has; pour vinegar in the Pan and the tomato sauce, cook 3 minutes and add the capers, olives, raisins. Wash lemons and oranges, cut into thin slices and place on a serving dish, lean the vegetables and pour over the boiling sauce. Let cool and serve.