Artichokes with light aioli

Name: Artichokes with light aioli
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2-3 TABLESPOONS (75 g) Whole milk yoghurt; 2-3 tablespoons (approx. 60 g) mayonnaise; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (425 ml) Can; 7-10 Tbsp Artichoke Hearts; 75 g Salad leaves (e.g. baby salad mix); 100 g cherry tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 2 TABLESPOONS White wine vinegar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2-3 TABLESPOONS (75 g) Whole milk yoghurt
2-3 tablespoons (approx. 60 g) mayonnaise
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (425 ml) Can
7-10 Tbsp Artichoke Hearts
75 g Salad leaves (e.g. baby salad mix)
100 g cherry tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp grated rind of 1⁄2 organic lemon
2 TABLESPOONS White wine vinegar

Directions

1
Mix yoghurt and mayonnaise. Peel garlic and press it directly into the yoghurt. Season to taste.
2
Drain the artichokes. Dab dry well and cut in half. Wash lettuce and tomatoes. Pluck lettuce possibly smaller. Halve the tomatoes.
3
Fry the artichokes in 1 tablespoon of hot oil for about 4 minutes. Season with lemon zest, salt and pepper. Leave to cool. Whip vinegar, salt, pepper, some sugar and 2 tbsp. oil.
4
Mix salad, tomatoes and vinaigrette. Serve with artichokes and garlic sauce. Serve with baguette.