Sauteed Artichoke Salad with Parsley And Tarragon Yoghurt

Peel and prepare the artichokes. Heat a medium sized frying pan with a tablespoon of olive oil. Slice the artichokes across to make strips. Add the artichoke strips to the hot oil and begin to fry. Season lightly with salt and pepper and continue to cook for at least 4 minutes stirring at regular intervals. Meanwhile, peel and slice the red onion and place in a bowl. Pour boiling hot kettle water onto the raw onion and leave for 1 minute. Once the onion has been exposed to the water, drain thoroughly and then add the lemon juice to the sliced onion. Once the artichokes have started to turn a golden brown colour simply add the balsamic vinegar and let reduce until it starts to turn to a syrupy consistency. While this is reducing place the fromage frais, parsley leaves and tarragon in a blender with a little salt and pepper. Blend thoroughly until the mixture becomes bright green. This also makes a great face cleansing lotion. In a bowl, mix together the red onion and salad leaves and place them in the middle of a serving plate. Scatter the sauteed artichokes around the plate and drizzle the parsley puree over the entire salad. Serve with warm wholemeal bread and a glass of carrot juice.