Tunisian Artichoke Salad
This is a delightful, light, and easily prepared artichoke heart salad which is adapted from one presented by Clifford Wright in his 2001 cookbook, Mediterranean Vegetables. Once you have cooked, cleaned, and cut the artichoke hearts, this dish takes all of a minute or two to prepare, provided that you have harissa paste on hand. We described how to make this delicious condiment at home in our September, 2014, blog entries. 2 tablespoons lemon juice Whisk together lemon juice, harissa, olive oil, and salt. Pour over artichoke hearts, olives, and capers and toss. Serve at room temperature. Archive |
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