Creamy Chicken Pasta With Tomato Bruschetta
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Gluten Free, Salt-Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free
6 Globe artichokes
125ml lemon juice
80ml extra virgin olive oil
1 tablespoon white wine vinegar
2 garlic cloves, crushed
1 red onion, sliced into rings
3 teaspoons oregano
Cut off the base of the artichokes, remove the tough outer leaves and cut the tips off the rest of leaves then brush them with half the lemon juice.
Put the prepared artichokes in a large pan of boiling water and add the rest of the lemon juice. Boil until tender, about 20 minutes, then drain & cool.
Remove the coarse middles, cut into quarters and mix with all the remaining ingredients. Refrigerate for a few hours or overnight.