1 15-ouncecan of quartered artichoke heartsdrained
1/4cupof chopped red onion
1fat cloves of crushed garlic
10leavesof basilrolled and sliced into ribbons
The juice of one lemon3 tablespoons
2tablespoonsextra virgin olive oil
Salt and pepper to taste
In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
Cut green beans and asparagus into one inch pieces.
In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
Serve and enjoy!
Look for artichoke hearts that are packed in water instead of oil. This will keep the salad light and fresh and allow you to control the quality and type of oil that you use.