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: Three Many Cooks
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
Toss artichoke hearts with olive oil, lemon juice, basil, parsley, and a light sprinkling of salt and pepper.
Let marinate in a cool place for 1 hour or up to 8 hours.
When ready to serve, toast ciabatta, top with salad, sprinkle with cheese, drizzle with remaining artichoke marinade, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/artichoke-salad-with-lemons-and-parsley/