Artichoke Hearts with Parma Ham

You may know Parma ham as prosciutto. It doesn’t matter what you call it, combined with artichoke hearts and Mediterranean flavors it makes a fine salad or light lunch

Assemble the following:

300 grms preserved artichoke hearts
8-10 cherry tomatoes
30 grms semi-dried tomatoes, chopped
30 grms olives, black, green or stuffed. Sliced
30 grms Parma ham, finely sliced and cut into strips
Some fresh basil leaves

The artichoke hearts can be cut into four and put in a mixing bowl with the tomatoes which you have cut in half – or even quarters if you prefer. Add the ham, semi-dried tomatoes and olives.

Next, mix in your favorite salad dressing or make one consisting of 3 tbsp grape seed oil, 1 tbsp white balsamic vinegar and a little salt. Whisk these ingredients briskly before adding to the salad mix, or simply add the ingredients directly to the dish and toss lightly.

Serve the salad sprinkled with torn basil leaves, or you could use coriander (also called cilantro and Chinese parsley).

Fresh crusty bread and a crisp white wine are all you need to finish this off. Perfect for a  lazy day in summer. The quantities given would serve four as a starter, or two for lunch.

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