Artichoke Green Peas Preserved Lemon Salad Food

ARTICHOKE, GREEN PEAS & PRESERVED LEMON SALAD

Steps:

• 1. Heat the olive oil in a large saucepan over a medium heat. Mix in the garlic, preserved lemon, ground turmeric and ground ginger and fry for a minute until the oil is fragrant.
• 2. Stir in the green peas, cilantro, salt and pepper. Cover the pan and leave until the green peas are fully cooked, about 4 minutes. Mix in the artichokes and Kalamata olives, taste and adjust the seasoning with salt if necessary.
• 3. Serve warm or cold, as desired.

ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING

Steps:

• Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
• Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.

ARTICHOKE & LEMON SALAD

Steps:

• Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
• Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
• Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
• To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE

Steps:

• Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
• In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
• Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
• Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
• Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.