Rice Noodle Salad with Artichoke

Make the rice noodles, drain, cool.

Peppers, zucchini and pea pods cut into narrow strips (zucchini blanch before if necessary).

Make artichoke hearts with style in salted water, save water! Artichoke hearts are ready when leaves come out easily. Cut artichoke stem into narrow slices. On top the vegetables and olives over the cooled rice noodles form.

For the marinade, mold two ladles of the water in which the artichoke hearts were cooked into a bowl. Fold in the spicy mustard, season with pepper and salt. Squeeze the lime or lemon, add the juice. Add the olive oil, fold it in gently. Pour it all over the prepared lettuce, mix it and let it marinate for a while.

Arrange on a large plate, garnish with artichoke leaves – done.

A red or white wine goes well with it, as does a cool beer.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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