Artichoke appetizer
Instructions
Cook artichoke hearts into wedges in a little salted water.
Sauté the sliced mushrooms in a little oil, when cooked add lemon juice.
Stir in artichokes and mushrooms in tomato sauce.
In a saucer layering carrots cut into sticks, a boiled rice and cover with artichoke salad and mushrooms.
Garnish with parsley and mayonnaise.
Ingredients and dosing for 6 persons
- 200 g of mushrooms
- 6 artichoke hearts
- 100 g of mayonnaise
- 1 lemon
- 600 g of carrots
- 150 g of rice
- Parsley
- Olive oil
- 2 tablespoons of tomato
- Salt