Artichokes, Broad beans and Preserved Lemon
Healthy seasonal summer salad
Serves 4 - 6
Quarter the artichoke hearts then cut the preserved lemon into quarters, remove the flesh with a sharp paring knife and discard and then finely julienne the zest of the preserved lemon into very thin diagonal strips. Remove the green tops of the spring onions, discard the white parts. Finely slice the green tops of the spring onions with a very sharp knife so you end up with lots of tiny discs. Put the garlic in a pestle and mortar, sprinkle with a pinch of course sea salt and black pepper and puree gradually adding the extra virgin olive oil. Gently mix the preserved lemons, green broad beans, spring onions and Wild Sumac with the garlic infused oil taking care not to smash the delicate legumes.
I like to serve this dish in small shallow bowls. Brush the side of the bowls with some some extra virgin olive oil from the salad and flick some Wild Sumac around to dust the edges before arranging the salad.
Preparing and cooking Artichokes
Artichoke hearts are available from ethnic food shops either frozen or in olive oil.
Personally I like to make this salad by preparing and cooking globe artichokes from scratch, when in season.
Firstly snap off the stalk and trim the pointed tips of the leaves with a pair of scissors. Cook the artichoke whole, simmer them in boiling water, sharpened with the juice of a lemon, a couple of cloves of garlic and a bay leaf for about 30-40 minutes. They are ready to serve when the leaves can be pulled out easily.
Drain the artichokes to remove any extra water and serve warm or at room temperature. You can enjoy the outer leaves with a mustard vinegarette.
You’ll eventually reach the hairy choke, which should be pulled out and the base scraped clean of any straw-like fibres with a teaspoon. Now you can start to cut the hearts to make our Artichoke, broad bean and Preserved Lemon Meze