World Cuisine

Artichoke, Clementine and Preserved Lemon Salad

cook 10 mins
  • 4 canned artichoke hearts, rinsed and drained
  • 3–4 sweet clementines, peeled and pith removed
  • 1–2 tablespoons orange blossom water
  • finely sliced rind of 1/2 preserved lemon (see page 68)
  • Cut the artichoke hearts in half lengthways, then pull them apart into delicate leaves. Place the clementines on a plate to catch the juice and thinly slice into circles, removing any seeds. Cut into quarters.
  • Arrange the artichokes and clementines in a shallow serving bowl. Splash over the orange blossom water and any clementine juice and add the preserved lemon rind. Toss together just before serving.
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