Roast Artichoke Salad

Ingredients:
4 young artichokes
2 punnets of grape tomatoes left whole
1 small yellow capsicum diced
½ cup fresh chopped basil
Sprig of thyme
Generous splash of olive oil
Salt and pepper
2 teaspoons fresh chopped garlic
2 Lemons 

Cooking Method:
Prepare the artichoke down to the heart and top of the stalk. Chop off the top of the leaves at the crown and remove any choke if it is present.  Cut into 8ths. Keep the prepared artichoke covered in water with lemon juice to prevent discolouring (see our Facebook page for a annotated pic detailing how to prepare the artichoke – www.facebook.com./bunburyfarmersmarket).
Heat up a medium sized fry pan and add the olive oil. Pan fry the artichoke for 4 minutes with a squeeze of lemon and salt and pepper.
Place in a baking tray and toss with extra olive oil, garlic, tomatoes, capsicum, basil and thyme.  Roast in a 220 degree oven for 15 minutes.
Let it cool and place on a bed of baby spinach.
Drizzle with Caramelized Balsamic vinegar. 

Serves: 4 adults as a side salad.

Note: 
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