Salami Milano with Pineapple and Artichoke Crudites

A particularly appetising winter dish to be eaten as a starter. The aromatic flavour of the salami is enhanced by the slightly sour ingredients. 

THe Recipe:

• Wash the artichokes thoroughly and slice thinly: leave them in lightly salted, lukewarm milk for 1 hour.
• Mix the thyme and yoghurt together then add the oil and lemon juice. Thinly slice the pineapple and dry well.
• Cut the salami into even julienne strips. Arrange all the ingredients nicely on a plate.
• Pour the yoghurt sauce evenly over all the ingredients. Sprinkle with the almonds. Garnish with thin crackers and some chives.
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Suggestions: sprinkle a few drops of Tabasco and Worcestershire sauce over the pineapple slices.