Chopped Artichoke and Preserved Lemon Salad

Submitted by graffeetee

"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
• Ingredients: 6
• Serves: 3-4

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.