ingredients

4 cooking sausages of 140 g approx. (see Tip)
500 g broccoli, weighed separately in florettes
6 artichokes with peppers
2 red onions
200 g of gourmet peas
2 tbsp. to s. very strong mustard
15 cl of dry white wine
2 2 tbsp. to s. olive oil
2 tbsp. to s. of sherry vinegar

Equipment

1 frying pan 1 non-stick frying pan
1 large saucepan

Steps

Step 1

Approx. 30 min before serving: break up the hard leaves of the artichokes; when only the tender ones remain, cut them on 1/3 of their height; split the artichokes in 2 in length. Squeeze them in the sauté pan with the cut side underneath, cook for 20-25 min on low heat with wine, 15 cl of water, 2 tbsp. oil, salt, turn once: they must become very tender.

2nd step

Cook the broccoli for 5 minutes in salted boiling water, drain; pour artichokes and broccoli in a large salad bowl, cover to keep warm.

Step 3

At the same time: fry the sausages and 1 dl of water for 5 min on low heat. Prick them with the needle to remove the melted fat, turn them 3-4 times.

Step 4

Slice the onions in large quarters, add them, just enough time to soften them. Tease the peas.

Step 5

To serve: mix in a bowl 2 tbsp. to s. of water, salt, mustard, 2 tbsp. of oil, vinegar. Pour in the salad bowl onions, sausages in slices, sauce. Put the peas in the skillet, rinse for 2 minutes over high heat, add them.

tips

Ecomalin. Prefer the sausage to cook locally: Morteau sausage in the Jura, sausage of Anduze in the Cevennes, Toulouse in Haute-Garonne ...