Categories: Salad

Ingredients

• 2 14-oz. cans artichoke hearts, drained and cut into quarters
• 1/4 cup olive oil
• Zest and juice of 1 1/2 lemons
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 garlic clove, finely minced
• 2 tsp minced parsley
• Freshly grated Parmesan

Directions

1. Using a fork, smash the artichoke hearts against the side of a large bowl. Add half the olive oil and the lemon zest and juice, salt, pepper and garlic and smash a little more. Stir in the remaining olive oil and the parsley and Parmesan.

Email to a friend | Print this recipe | Back