Jerusalem Artichoke Salad a la Brissena / Salade de Topinambours a la Brissena

Step 1. across in thin slices and cook them well, and very green, time

Step 2. about fifteen minutes. Put the artichoke bottoms in a saucepan

Step 3. with a cup of water, juice of a half lemon, a pinch of salt and

Step 4. pepper. Let cook and leave in the juice until cold. Slice the

Step 5. tomatoes (seven slices). The rest of the tomato cut in Julienne

Step 6. style. Dress the platter with the best part of the lettuce that has

Step 7. been washed and left in ice-water until crisp. Put a slice of tomato

Step 8. on each lettuce leaf, in form of a ring on the platter. Put on top of the slices of the tomato one of the artichoke bottoms, leaving

Step 9. the hollow part up. Fill the artichokes with the string beans that

Step 10. have been drenched in the French dressing, and on top of each

Step 11. decorate with a cross of Spanish pepper. Fill the center of the

Step 12. ring with the rest of the lettuce that is cut in fine strips, mix

Step 13. with the tomatoes. Dress in pyramid style. Pour over the rest

Step 14. of the dressing, and then put the heart of the lettuce in the center.

Step 15. This salad can be served with any kind of meat, birds, or cheese, cold or hot.