Chopped Artichoke And Preserved Lemon Salad Food

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, 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.

CHOPPED ARTICHOKE AND PRESERVED LEMON SALAD

Steps:

• squeeze the art hearts gently to remove excess liquid.
• chop lemon peel.
• combine all ingredients in a bowl and mix well.
• allow to sit at room temperature for about 15-20 minutes for flavors to blend.