Baby Artichoke Salad - cooking recipe

Ingredients

4 None baby artichokes
1 None lemon, juiced
1/2 bunch spring onions, cut into rings
1 clove garlic, peeled and finely chopped
1 bunch basil
2 stems thyme, leaves finely chopped
5 tbsp olive oil
200 g mixed baby leaf salad
150 g mini mozzarella balls
3 tbsp white balsamic vinegar
1 tsp mustard
1 tsp honey
1 pinch sugar

Preparation

To prepare the artichokes, cut off stems and remove any fibrous material. Chop off about a 1/3 of the way down from the top with a sharp knife. Cut off tough outer leaves and clip any remaining leaves with a pair of scissors. Add lemon juice to a pot of boiling, salted water then immediately add artichokes. Cook for 15 mins, until leaves begin to come away. Drain. Cut into wide strips.
Heat 2 tbsp oil in a saucepan. Saute artichokes for about 3 mins. Season. Add green onions, garlic and chopped thyme. Cook for 1 min. Remove artichokes from pan and let cool.
Meanwhile, combine mixed greens, basil and mozzarella. Whisk together vinegar, remaining olive oil, honey and mustard. Season then toss with salad. Arrange artichokes over top.