You will need
1 lemon
1 T (15 ml) plain salt
400 g tin artichoke hearts, drained
Ina Paarman’s Reduced Oil Greek Dressing
½ punnet young rocket leaves
150 g finely sliced assorted Italian meats such as Salami and Parma ham
Method
Pierce the lemon 4 or 5 times deeply with a fork (otherwise it will burst in the microwave). Place it in a small deep micro proof bowl, add the salt and cover with warm water. Microwave on high for 5 minutes. Drain the lemon and cover with cold water.
When the lemon is cold enough to handle, peel it very thinly with a potato peeler. Cut the peel into fine strips and keep on one side. Cut all the bitter white pith away from the flesh of the lemon and discard it. Slice the lemon into thin slices with a serrated knife and halve the slices (wash the knife straight away because lemon juice blunts knives!)
Cut the drained artichokes into quarters through the heart. Toss with the lemon peel and slices of lemon. Can be pre-prepared to this stage. Before serving add enough Greek Dressing to coat everything nicely and toss gently with the rocket.
Serve with assorted deli meats and some sparkling wine – best enjoyed outside in the garden or on the patio.
