Artichoke, Green Pea & Preserved Lemon Salad

Ingredients

• 300 gArtichoke hearts, quartered
• 200 gFresh or frozen green peas
• 1 wholePreserved lemon, finely chopped
• 2 tbspFresh mint, chopped
• 2 tbspFresh parsley, chopped
• 3 tbspOlive oil
• 1 tbspFresh lemon juice
• 1 cloveGarlic, minced
• 0.5 tspSalt
• 0.25 tspBlack pepper

Instructions

1. 1

   Bring a pot of salted water to a boil and blanch the green peas for 2-3 minutes until just tender. Drain and rinse briefly under cold water to stop cooking, then set aside.

2. 2

   If using raw artichoke hearts, steam or boil them for 8-10 minutes until tender; if using jarred or canned, simply drain and quarter them.

3. 3

   In a large bowl, combine the artichoke hearts, blanched peas, and chopped preserved lemon.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

5. 5

   Pour the dressing over the salad and toss gently to combine.

6. 6

   Fold in the fresh mint and parsley.

7. 7

   Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld before serving.