Frozen Artichoke Hearts with Tangy Lemon & Herbs
Frozen artichoke hearts are so versatile and easy to prepare and just mouthwatering in this salad with tangy lemon and aromatic herbs. A perfect salad to serve during the summer months for outdoor entertaining.
Servings: 4 as a side
For the sautéed artichoke mix
- 850 grams frozen artichoke hearts (approximately 8 thawed artichoke hearts)
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 large sprigs of thyme
- 1 garlic clove thinly sliced
- Sea salt and cracked black pepper
For the salad
- 4 cups baby spinach (approximately 120 grams)
- 1 cup chopped mixed soft herbs (I used dill, basil, mint, parsley)
- 3 tbsps olive oil
- 2 tbsps lemon juice
Wash your frozen artichoke hearts under cold water and slice into 1cm pieces (just under ½ inch).
Heat a heavy-based pan on medium heat, add the oil to the pan, heat, then add the artichokes and sauté until golden then add the rest of the artichoke ingredients and season.
Cook gently on medium heat (approximately 10-15 minutes) until soft, then allow them to cool slightly.
In the meantime, wash and dry your spinach and herbs, roughly chop the herbs then transfer to a mixing bowl.
Add the artichoke mix to the leaves and herbs, add 3 tablespoons olive oil and 2 tbsps lemon juice, season and toss well. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl and serve immediately.
Calories: 312kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Sodium: 133mg | Potassium: 793mg | Fiber: 10g | Sugar: 1g | Vitamin A: 4428IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 3mg