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    ARTICHOKE AND MUSHROOM VINAIGRETTE     

   Ingredients :
 
12 fresh artichoke hearts
1 lb (˝ k) small mushrooms, washed
ľ cup small garlic cloves, peeled and finely chopped.
1 ají amarillo / Fresh yellow aji (chili), cut lengthwise, seeded and deveine
˝ cup olive oil
1 cube chicken bouillon
1/3 cup white vinegar
2 teaspoons mustard
˝ teaspoon sugar
˝ 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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