Field psalliote, meadow rose, dew mushroom, brood mushroom, brunette, camperol.
Difficulty:[usr 1]
Clean the meadow roses. Cut them into strips. Cut the artichokes – chosen very young and tender – and keep only the bottoms. Also cut them into thin slices. Mix them with the mushrooms. Finely chop the garlic clove, sprinkle over the mushroom and artichoke mixture. Sprinkle everything with the lemon juice and leave to macerate for an hour.
Prepare the sauce by vigorously beating the cream, oil, vinegar, chives, parsley, salt and pepper. Pour the mushrooms and artichoke hearts into the sauce and stir thoroughly.
Wash and drain the lettuce. Arrange the leaves in a circle around a bowl. Pour the meadow rosé and artichoke heart mixture in the middle.
Serve very chilled.
