400g Demetra gypsy-style vegetables
2 medium onions
1kg coarse salt
mixed bean sprouts
8 coffee spoons of balsamic vinegar glaze.
Clean the artichokes, cut in half, remove the hairy choke and fry in plenty of oil.
Wash the potatoes and onions. Cover a baking tray with the salt, add the potatoes and onions and bake for about 35 minutes at 180°C.
When cooked, cut in half and scoop out the insides.
Dot two drops of balsamic vinegar glaze on the edge of the plate, place the bean sprouts in the centre and the artichoke, potato and onion to one side, fill with the gypsy-style vegetables.