Animal Aid

• 6 globe artichokes (or use tinned version)
• 3 large tomatoes
• ½ green pepper
• 12 black olives
• 1 tablespoon capers
• 1-2 cloves of garlic, finely chopped
• 6 tablespoons olive oil
• 2 tablespoons wine vinegar
• salt and pepper (to taste)
• a large handful of fresh parsley or watercress for garnish

Method

1. If using fresh artichokes, wash under running water then remove outer leaves and chop off the stems. Cook in a pan for 30 minutes or until a leaf comes out easily when pulled.
2. Stand the artichokes upside down to drain them while cooling. Then remove the leaves and chokes.
3. Cut the remaining part (the hearts) into quarters and place in a bowl. Chop the tomatoes and thinly slice the pepper. Add these to the artichokes, then gently stir in olives and capers.
4. Mix remaining ingredients (except garnish) thoroughly, then pour this dressing over the artichoke mixture.
5. Toss lightly and chill before serving with garnish.