This must be one of the easiest recipes I have made. But also one of the most delicious! Perfect to have ready in the refrigerator. Eat it just as it is or combine it with a salad, an omelet, a BBQ, fish or meat. The marinated artichoke heart with preserved lemons are fantastic with whatever!
Early autumn in europe is the season for eating fresh artichokes. The green and purple flower heads are carefully boiled soft. We always used to enjoy them with just melted butter and salt. Pulling every leaf between the front teeth until you finally come to the middle of artichoke. Under the protecting beard finding the best part, the heart. The reward after the hard work with eating the leaves… A great memory from the past around the table.
Today I make it a bit more simple for myself but also available al year around. I simply use canned artichoke hearts. Perfect not only for this purpose but also for dips, sauces etc. But that’s for another time… Let’s get to work!
Marinated artichoke heart with preserved lemons
1 can of artichoke hearts in water
1/2 preserved lemon
1 dl / 1 cup of a good quality olive oil
A handful of leafy parsley
A handful of sun-dried (black or green) olives
Some finely cut sun-dried tomatoes (optional)
How do I make it?
1. Drain the artichoke hearts in a colander, throw the water away. Cut every artichoke heart in 4 pieces. Add to a bowl.
2. Pour over the olive oil.
3. Cut the lemon lengthwise in four pieces and then in thin slices. Chop the parsley roughly. Add everything to the bowl.
4. Turn it carefully around. Cover it and let it marinade for at least 1 hour.
This recipe is free from gluten, lactose and sugar.