Ingredients for servings:

viangre balsamico


Recipe Basil-Balsamic Vinaigrette

corazones alcachofa

1 jar

Marinated artichoke hearts, drained

lechuga roja


Heads of red curly lettuces


1 cup

Fresh pearl onions, or thawed frozen onions


1 tablespoon



1 tablespoon

Light brown sugar

viangre balsamico

2 tablespoons

Balsamic vinegar


1/4 teaspoon



1/8 teaspoon

Freshly ground black pepper

jarabe cafe

1 teaspoon

Savory Coffee Syrup

  1. 1 recipe Basil-Balsamic Vinaigrette

  2. 1 jar marinated artichoke hearts, drained

  3. 2 heads of red curly lettuces

  4. 1 cup fresh pearl onions, or thawed frozen onions

  5. 1 tablespoon butter

  6. 1 tablespoon light brown sugar

  7. 2 tablespoons balsamic vinegar

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon freshly ground black pepper

  10. 1 teaspoon Savory Coffee Syrup


  1. Prepare the vinaigrette. Drain the artichokes and discard the marinade or set it aside for another use. Cover the drained artichokes with the vinaigrette. Set aside until ready to serve.

  2. Place the onions and butter in a heavy saucepan over medium-low heat and sauté for 2 to 3 minutes. Combine the sugar, vinegar, salt, and pepper, add to the onions, and cook for 2 to 3 minutes more or until lightly golden. Add the coffee syrup, mix, and remove from the heat. Allow the onions to cool to room temperature.

    ensalada alcachofas cebillitas balsamico1
  3. Drain the vinaigrette from the artichokes into a small pitcher, and cut the artichokes into quarters. Arrange the lettuce on a platter or individual serving plates.

  4. Pour the vinaigrette over the lettuce; arrange the onions and artichokes on top. Serve.


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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


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