Moroccan · Salads & Sides
Moroccan Artichoke Heart Salad
A spring salad from the plains around Meknes and Fes, where artichokes are grown in abundance — hearts trimmed, gently poached and dressed simply with olive oil, lemon, garlic and cumin, served as a light starter.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Ingredients
- 6 fresh artichokes, trimmed to hearts (or 300 g prepared hearts)
- Juice of 2 lemons
- 2 garlic cloves, crushed
- 1 tsp cumin
- 4 tbsp olive oil
- Small bunch parsley, chopped
- Salt and pepper
Method
- 1
Trim the artichokes
Trim down to the tender hearts, removing the tough outer leaves and the choke, keeping them in lemon water as you go to prevent browning.
- 2
Poach
Simmer the trimmed hearts in salted, lemony water for 12–15 minutes until tender when pierced with a knife, then drain and cool slightly.
- 3
Slice
Slice the poached hearts into wedges.
- 4
Dress
Whisk the remaining lemon juice with the garlic, cumin, olive oil, salt and pepper, and toss with the warm artichoke wedges.
- 5
Serve
Scatter with chopped parsley and serve warm or at room temperature.
Chef's tips
- Keep trimmed hearts in acidulated water at every stage or they discolour quickly.
- Dress the artichokes while still a little warm so they absorb the garlic and lemon fully.
- Prepared frozen or jarred artichoke hearts, well rinsed, are a good shortcut that skips the fiddly trimming.
Frequently asked questions
How do I trim a fresh artichoke down to the heart?
Snap off the tough outer leaves, cut off the top third and the stem, then pare away the remaining green fibrous parts and scoop out the hairy choke, keeping the pale heart in lemon water.
Can this salad be served cold?
Yes, it holds up well chilled and can be made a few hours ahead, making it a convenient starter for entertaining.