Three Many Cooks

One Mom, Two Daughters, Three Kitchens

Home > Recipes > Nibbles & Apps > Artichoke Salad with Lemons and Parsley

Artichoke Salad with Lemons and Parsley

  |    |  3 Comments


Artichoke Salad with Lemons and Parsley
 
Print
Adapted from Nigel Slater's Recipe in the Daily Mail. Served on ciabatta, this salad is a light meal, but you can also cut the artichokes into smaller pieces, top the salad on toasted baguette slices or crackers and serve as appetizers.
by:
Serves: 2
Ingredients
  • 1 package (9 ounces) frozen artichoke hearts or 1 can (14 ounces) whole artichokes, drained and halved
  • 3 to 4 tablespoons extra virgin olive oil
  • 3 to 4 tablespoons juice from 1 lemon
  • 12 medium basil leaves, chopped
  • 2 tablespoons chopped fresh parsley
  • Salt and ground black pepper
  • 2 4-inch section of ciabatta rolls, halved
  • ½ cup grated or shaved Parmesan cheese
Instructions
  1. Toss artichoke hearts with olive oil, lemon juice, basil, parsley, and a light sprinkling of salt and pepper.
  2. Let marinate in a cool place for 1 hour or up to 8 hours.
  3. When ready to serve, toast ciabatta, top with salad, sprinkle with cheese, drizzle with remaining artichoke marinade, and serve.

 

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

3 Comments

Share Your Comments & Feedback:

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

;