ARTICHOKE AND MUSHROOM VINAIGRETTE

Ingredients :

12 fresh artichoke hearts

1 lb (½ k) small mushrooms, washed

¾ cup small garlic cloves, peeled and finely chopped.

1 ají amarillo / Fresh yellow aji (chili), cut lengthwise, seeded and deveine

½ cup olive oil

1 cube chicken bouillon

1/3 cup white vinegar

2 teaspoons mustard

½ teaspoon sugar

½ key lime

1 tablespoon flour

Salt

Pepper

Preparation:

Clean and wash artichoke hearts. Cook them with key lime juice, flour and 1 teaspoon salt for 10 minutes approximately. Do not overcook. Let cool and cut in six triangles each.

In a skillet pour olive oil. Fry garlic, chicken bouillon, mustard, salt, pepper, sugar and ají amarillo.

Add vinegar and artichokes. Cook for 2 minutes. Remove the ají.

Add mushrooms and immediately remove from fire. Cool.

Serve as an appetizer.

This appetizer can be kept tightly covered for 2 weeks in the refrigerator.

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