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Chopped Artichokes and Preserved Lemons

This simple and delightful North African salad is easy to make with the frozen artichoke bottoms obtainable from Middle Eastern stores.

Recipe information

  • Yield

    serves 4-6

Ingredients

A 14-ounce packet frozen artichoke bottoms, defrosted
Salt
5 tablespoons extra-virgin olive oil
Pepper
1 or 2 cloves garlic, crushed (optional)
A few sprigs of dill, chopped
1 preserved lemon peel (see page 459), rinsed and chopped

Preparation

  1. Step 1

    Simmer the artichoke bottoms in salted water to cover for about 10 minutes, till just tender. Then drain and chop them coarsely with a sharp knife and mix with the rest of the ingredients.

    Step 2

    Serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladNorth AfricanAfricanArtichokeVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerEasyQuickSimmerPassoverSpringCookbooks
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