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Artichoke and Broad Bean Salad

4 Artichoke hearts
1 lb Fresh broad beans
1 Sprig fresh mint
The juice of half lemon
Vinaigrette


Cook artichokes in water with a pinch of salt and a little lemon juice.

In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.

Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving.


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