Artichoke and Lemon Salad

Serves 4
A sophisticated salad. Designed to impress, leave it off the menu if catering for the kids.
Recipe Category
Products in this recipe

Reduced Oil Greek Dressing

You will need

2 medium lemons
1 T (15 ml) plain salt
400 g tin artichoke hearts, drained
Ina Paarman’s Reduced Oil Greek Dressing
½ punnet young rocket leaves

Method

Pierce the lemons 4 or 5 times deeply with a fork (otherwise they will burst in the microwave). Place them in a small deep micro proof bowl, add the salt and cover with warm water. Microwave on high for 5 minutes. Drain the lemons and cover with cold water.

When the lemons are cold enough to handle, peel them 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 (wash the knife straight away because lemon blunts knives!)

Cut the drained artichokes into quarters from the heart end to the open end. Toss with the lemon peel and slices of lemon. Can be pre-prepared to this stage. Before serving add enough Greek Dressing to coat nicely and layer with the rocket.