Chopped Artichoke and Preserved Lemon Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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this north african salad is adapted from claudia roden's new book of middle eastern food. it's a snap to put together and the flavors blend well together. Ingredients:
1 (14 ounce) can artichoke hearts, rinsed and drained |
2 tablespoons extra virgin olive oil |
1 very small garlic clove, crushed |
1/4-1/2 cup fresh dill, chopped |
1 small preserved lemon peel, rinsed and pulp removed |
salt and pepper |
Directions:
1. squeeze the art hearts gently to remove excess liquid.
2. chop lemon peel.
3. combine all ingredients in a bowl and mix well.
4. allow to sit at room temperature for about 15-20 minutes for flavors to blend.
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