Full Recipe

Preserved Lemons & Artichoke Heart Salad

In boiling salted water, cook the artichokes for 20-30 minutes or until one of the central leaves will come away with a little give and the base feels soft when you test with a knife. Drain and cool. Pull away the tough outside leaves, trim the stalks of string and fibre, and cut away the choke…

  • Ingredients
  • 1 preserved lemon
  • 4 large Artichokes with their stemsseasalt
  • freshly ground black pepper
  • 150g toasted almonds (whole or slivered)
  • 4 tablespoons runny honey juice of
  • 2 lemons 120ml
  • extra virgin olive oil
  • 2 tablespoons fresh thyme leaves

Method

In boiling salted water, cook the artichokes for 20-30 minutes or until one of the central leaves will come away with a little give and the base feels soft when you test with a knife. Drain and cool. Pull away the tough outside leaves, trim the stalks of string and fibre, and cut away the choke. Cut the hearts in halves, or quarters if they are large. Out in a salad bowl and season with salt and pepper. Cut the preserved lemon into small pieces, add to the artichoke hearts with the almonds. Mix the honey with the lemon juice, then add the olive oil. Season and pour over the artichokes. Stir in the thyme. This is really nice with grilled or panfried fish.

One of our stall-holders has also been selling broad beans grown in his market garden. Our family loves them. This is a easy salad with a Moroccan feeling. It’s great with grilled chicken. Marinate the chicken (preferably boned thighs) in olive oil, lemon juice, crushed garlic and salt & pepper. You can do this just before cooking or several hours ahead. Cook under a grill or on the BBQ.