Herbed Artichoke Lemon Salad

[Guest guest]

You can cheat and use the frozen hearts, thaw and

steam a short while and mix.

 

Herbed Artichoke Lemon Salad

 

2 pounds young artichokes, or the smallest you can

find and quarter them if they are large

3 tbsps. olive oil

1 tbsp. chopped garlic

3 tbsps. spring onions

1 tbsp. lemon juice

fresh chopped marjoram, or dried oregano if the

marjoram isn’t available

salt and pepper to taste

 

Clean the artichokes by chopping the tips off with

your sharpest knife. Cut into quarters if they are as

large as your fist or larger. Steam in a steamer until

tender, 25 to 45 minutes, depending on their freshness

and size. You’ll know they’re done as with a baked

potato: poke with a fork or bamboo skewer to make sure

they are tender all the way through.

Toss with 2 tablespoons olive oil and all the garlic,

then let cool to room temperature, or at least 30

minutes (the heat helps tame the garlic). Add the

lemon juice and onions and marjoram and S & P just

before serving, mix gently, and you have a salad!

 

 

 

 

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