Artichoke Salad

• 3 avocados
• 1 lemon
• 3 drops Tabasco
• 1 1/2 tablespoons onions chopped fresh
• salt
• 1 3/8 cups leaves fresh spring
• 3 egg yolks boiled
• 10 cherry tomatoes sun blushed
• 4 artichokes clean, peeled and cut in half
• 4 1/4 cups vinegar chardonnay
• 3 3/8 cups water
• 2 7/16 tablespoons salt
• 2 3/8 tablespoons honey
• 3 bay leaves
• 1 9/16 tablespoons white peppercorns

1. Bring everything excluding the artichokes to a boil. Once boiling, place the artichokes in for roughly 18 minutes.
2. Clean the avocado and place all the ingredients together in a blender and blend until nice and smooth. Keep in vac pack in the fridge.
3. Cut pickled artichoke again (8 pieces), place on serving tray and place dollops of avocado mousse all around. Add the sun blush tomatoes and the mix leaves. Crumble egg yolk on top with olive oil and lemon dressing and few shavings of grana padano.

avocados, lemon, onions, salt, spring, egg yolks, tomatoes, artichokes clean, vinegar chardonnay, water, salt, honey, bay leaves, white peppercorns

Taken from www.yummly.com/recipe/Artichoke-Salad-1720476 (may not work)