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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- A 14-ounce packet frozen artichoke bottoms, defrosted
- Salt
- 5 tablespoons extra-virgin olive oil
- Pepper
- 1 or 2 cloves garlic, crushed (optional)
- A few sprigs of dill, chopped
- 1 preserved lemon peel (see page 459), rinsed and chopped
Method
- Simmer the artichoke bottoms in salted water to cover for about 10 minutes, till just tender.
- Then drain and chop them coarsely with a sharp knife and mix with the rest of the ingredients.
- Serve cold.