Bison carpaccio with artichoke salad and warm bruchettebrød

Ingredients for Bison carpaccio with artichoke salad and warm bruchettebrød

Instructions for Bison carpaccio with artichoke salad and warm bruchettebrød

To prepare the Bison carpaccio with artichoke salad and warm bruchettebrød recipe, please follow these instructions:

The meat is cut into thin slices and is layered in a little of the marinade, using lime blended with olive oil, basil, garlic, salt and pepper.

Artichoke salad: artichokes freed from the stick and cooked tender in abundant salted water with lemon-approx. 45 minutes. The artichokes to cool and the leaves are picked and stored for no. The heart is taken out and cut into small cubes, which reversed with washed Arugula and the rest of the marinade.

Serving: Bison carpaccio, artichoke salad and artichoke leaves are placed on the plate.

Bruschetta: The peeled tomatoes in a saucepan along with minced garlic and chopped onion and stowed in 6-8 minutes, after which the kompotten season with salt and pepper. The chopped Basil turned into and kompotten placed on flûtes-slices. Upstairs added thinly sliced mozzarella and gratineres loaves in the oven at 180 degrees for 10 minutes and serve immediately.