Green Vegetables Recipe

Ingredients

Serve 6

• 6 artichoke hearts

• juice of 1 lemon

• 2 celery hearts

• 10-14 oz/300-400 g cauliflower florets

• 2 carrots, sliced

• 2 zucchini/courgettes, cut into sticks

• 2 onions, quartered

• 8 mushroom caps

• 4 tbsp olive oil

• 2 tbsp white wine vinegar

• 1 clove garlic, finely chopped

• 1/4 tsp salt

• 4 black peppercorns

• 1 bay leaf

• 1 sprig parsley

• 1 sprig thyme or basil

• 1 quart/1 liter boiling water

Method:

1. Remove the tough outer leaves from the artichoke hearts by pulling them down and snapping them off. Cut the heart in half and place in cold water with lemon juice.

2. Place the celery hearts, cauliflower, carrots, zucchini, onions, and mushroom caps in a bowl. Drain the artichoke hearts and add to the other vegetables.

3. Pour the oil and vinegar into a large saucepan and add the garlic and salt.

4. Wrap the fresh herbs and peppercorns in a muslin (cheesecloth) pouch and add to the pan.

5. Transfer the vegetables to the pan and pour in the boiling water. Simmer for 5 minutes. Drain the vegetables, reserving the cooking liquid.

6. Return to the pan and cook over low heat until reduced by half. Place the vegetables in a bowl.

7. Pour over the reserved liquid. Let cool completely. Refrigerate for 2 hours before serving.