Chopped Artichokes and Preserved Lemons

Name: Chopped Artichokes and Preserved Lemons
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

December 9, 2011

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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsSalad North African African Artichoke Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan 5 Ingredients or Fewer Easy Quick Simmer Passover Spring Cookbooks

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.