|60 ml||fresh chillies — 573|
|30 ml||vinegar — red wine|
|4||anchovy fillets — chopped|
|black pepper — freshly ground|
|1 can||artichokes — tnned hearts and drained|
|2||celery stalks — chopped|
|handful||celery stalks — leaves, chopped|
|handful||fresh Italian parsley — chopped|
|1 bunch||spring onions — sliced|
|6||radishes — thinly sliced|
Mix the olive oil, red wine vinegar and anchovy fillets in a small measuring cup. Season with pepper and set aside.
Boil the potatoes in salted water until just cooked. Then halve or quarter them, and mix with the salad dressing immediately while still warm. Add the artichoke hearts. Set aside until cool.
Stir in the celery stalks and leaves, parsley, spring onions and radishes, and serve. Drizzle some more salad dressing over if you like, as the sauce absorbs into the potatoes quite quickly.
Word and image: Home magazine
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