Ingredients
 

 

Preparation
 

 

Cook the Toulouse sausages and set aside.

Peel the onions and cut into 8 pieces. Dry the artichoke hearts. Wash and dry the mangetout. Separate the broccoli florets.

Bring two saucepans of salted water to a boil and add the broccoli and mangetout. Leave the mangetout to cook for 5 minutes and the broccoli for 10 minutes. Drain.

Pour 2 tablespoons of olive oil into a large frying pan and add the quartered red onion. Cook on a medium heat, stirring occasionally. When the onion starts to become translucent, turn up the heat and add the broccoli, mangetout, artichoke hearts and sausages. Simmer for 10 minutes while stirring with a spatula. Add a dash of vinegar and season with salt and pepper. Serve immediately.

2 Toulouse sausages

2 red onions

1 head of broccoli

200g mangetout

8 marinated artichoke hearts

olive oil

balsamic vinegar

salt, pepper

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