Warm Artichoke Salad

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donna hay


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20 g butter

⅓ cup (55g) chopped raw almonds

6 marinated artichoke hearts, halved

½ cup (60g) green olives, pitted and sliced

250 g green beans, trimmed

¼ cup (60ml) red wine vinegar

sea salt and cracked black pepper

70 g baby rocket (arugula) leaves

1 cup flat-leaf parsley leaves

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