Artichoke and asparagus vegetables

Name: Artichoke and asparagus vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Artichoke hearts; 400 g green asparagus; 50 g dried soft tomatoes; 80 g Rocket; 700 g fresh pineapple; 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth; 100 g ripened cream; 1 TEASPOON Mustard

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Artichoke hearts
400 g green asparagus
50 g dried soft tomatoes
80 g Rocket
700 g fresh pineapple
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth
100 g ripened cream
1 TEASPOON Mustard

Directions

1
Drain the artichokes and let them drain. Clean and wash the asparagus and cut into pieces of about 3 cm. Cut tomatoes into strips. Clean, wash and spin dry the lettuce. Peel pineapple, cut out the hard stalk. Dice pineapple
2
Heat the oil in a large frying pan. Fry the asparagus over medium heat for 3-4 minutes while turning. Add artichokes and tomatoes and steam for about 2 minutes. Season with salt and pepper. Remove vegetables from the pan. Steam pineapple in the frying pan for 1-2 minutes. Deglaze with stock, sour cream and mustard. Heat while stirring (do not boil any more!). Add vegetables again. Season to taste with salt and pepper
3
Arrange rocket in bowls, arrange artichoke and asparagus vegetables on top