Name: Chopped Artichoke and Preserved Lemon Salad
Prep time: 10 min
Total time: 10 min
Yield: 3-4 serving(s)
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

Recipe by graffeetee

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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.

Ready In:: 10mins
Serves:
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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

squeeze the art hearts gently to remove excess liquid.
chop lemon peel.
combine all ingredients in a bowl and mix well.
allow to sit at room temperature for about 15-20 minutes for flavors to blend.

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@graffeetee

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@graffeetee

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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."

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creation by graffeetee

7/13/2009

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.