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
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.
