Artichoke Salad

Ingredients

• 8small artichokes or hearts
• 1lemon
• 3 tbspolive oil
• 1garlic clove
• 1 handfulparsley, chopped
• 3/4 tspsalt

Method

1. Begin by preparing the artichokes. Trim the outer leaves until you reach the tender, pale inner leaves. Cut off the top third of the artichoke and trim the stem, leaving about an inch. As you work, rub the cut surfaces with a halved lemon to prevent browning.
2. Fill a medium-sized pot with water and squeeze in the juice of the remaining lemon half. Add 1/2 teaspoon of salt to the water. Place the trimmed artichokes in the pot and bring to a gentle simmer over medium heat. Cook the artichokes until they are tender, which you can test by piercing the heart with a knife; it should slide in easily.
3. Once the artichokes are tender, drain them in a colander and let them cool slightly. Meanwhile, prepare the dressing by finely mincing 1 garlic clove and combining it with 3 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and the juice of the lemon half you used for rubbing the artichokes.
4. Place the drained artichokes in a serving bowl. Pour the olive oil and garlic dressing over the artichokes, ensuring they are well coated. Add a handful of chopped parsley to the bowl and gently toss everything together to combine the flavors.
5. Allow the salad to cool to room temperature, letting the flavors meld together. The artichokes should have absorbed the dressing, becoming flavorful and aromatic. Serve the artichoke salad cool, enjoying the fresh, lemony notes and the tender texture of the hearts.