Warm Spelt Salad with Purple Artichokes and Pine Nuts

Ingredients

• Spelt grain, raw100 g
• Small purple artichokes, raw4
• Pine nuts1 tbsp
• Extra virgin olive oil1.5 tbsp

Steps

1. 1

   Cook the spelt in a large pot of boiling salted water for 25 minutes, then drain.

2. 2

   Trim the purple artichokes down to their tender hearts, slice thinly, and sauté in a pan with a tablespoon of olive oil for 8 minutes.

3. 3

   Lightly toast the pine nuts in a dry pan until just golden.

4. 4

   Toss the warm spelt with the tender artichokes, add the remaining olive oil, and scatter with pine nuts.