Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
½ lb (250 g) baby spinach
2 fresh artichokes
1 fistful fresh fava beans
6 tablespoons extra virgin olive oil
Juice from 2 lemons
6 hard boiled eggs
Salt and pepper to taste

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Preparation:
In a salad bowl place washed baby spinach, sliced artichokes (trimmed, keeping only the soft parts that can be eaten row) and fava beans. Mix together and season with olive oil, lemon juice, salt and pepper. Cut hard boiled eggs into quarters and place over the top of the salad bed. Serve.

Makes 6 servings