|250 g||Artichoke Hearts|
|2 tbsp||Olive Oil|
|Pepper from the mill|
|Fleur de sel|
|2 tbsp||White Balsamic Vinegar|
Artichoke hearts can be served hot or cold. Drain the artichokes hearts, cut in half and place on kitchen paper to dry. Heat the oil in a pan. Fry artichokes hearts until they begin to brown easily. Finely dice the garlic and add to the mixture. Season with pepper and fleur de sel. Deglaze with balsamic vinegar. Finely chop the parsley. Sprinkle the artichokes over the hearts just before serving.