After a late lunch today both of us did not feel like having a big meal for dinner and settled on a salad. Next year when artichokes are back in season we are going to make it a point to cook them fresh but till then the simpler tinned route will have to suffice. This evening’s salad was a blend of artichokes, cherry tomatoes from the garden, Greek salad cheese and large chili stuffed olives dressed with olive oil, lemon juice and some fresh mint and basil from the herb patch (traditional artichoke salad uses chopped parsley but the combination of basil and mint works really well). A dash of salt and pepper to taste and dinner was ready.
On a recent trip to Dubai I’ve rekindled my fondness for artichoke when I ordered a salad starter. The dish was so simple and packed some serious flavour that I wanted to share that experience with Anna. The salad literally takes less than five minutes to prepare but hopefully leaves a lasting memory on your palates.
What do I need to make it?
- 2 tins (¬500 gms drained) artichoke hearts (normally in brine so drain and cut the artichokes into halves)
- 1 small tomato de-seeded and chopped into tiny pieces
- Handful of flat leaf parsley chopped
- 1/2 lemon juice
- 2 tsp extra virgin olive oil
- Salt & pepper to taste
How much will I make?
Enough to feed 4 as a side
How do I make it?
Place drained, halved artichoke hearts in a salad bowl. Add remaining ingredients and mix gently (artichoke is quite delicate and will fall apart). Enjoy.