Boiled Lemon and Artichoke Salad

A vibrant vegetarian salad featuring softened boiled lemons, tender globe artichokes, toasted almonds, and a honey-thyme dressing.

Vegetarian Healthy Side Dish Salad Artichoke

Estimated Nutrition

Calories

299

kcal / serving

1195.8 kcal total

Carbs

20.9g

per serving

83.4 g total

Fat

23.7g

per serving

94.6 g total

Protein

6.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

thick-skinned, preferably unwaxed

piece

Lemon Juice

juice only

NutsSeeds

Sea Salt

for boiling water

Almond

blanched, split into halves

tbsp

Thyme

finely chopped fresh leaves

OilsFats

Extra Virgin Olive Oil

roughly 4 tablespoons

Other

tbsp

Honey

for dressing

Vegetables

piece

Globe Artichoke

whole

Method

Boil lemons for 30 minutes until soft, then drain and cool.

Cook artichokes in salted boiling water for 20 minutes until the centers are soft.

Trim artichokes to the hearts, remove chokes, quarter them, and season with salt and pepper.

Whisk honey, lemon juice, and olive oil together, pour over the salad, and serve.

Place whole lemons in a saucepan with salted water and submerge using a weighted lid.

Discard lemon pulp and pith, then tear the skins and add to the artichokes.

Toast almonds in a frying pan over medium heat until browned.

Add toasted almonds and thyme to the artichoke and lemon mixture.