Another recipe from Marie Haviv which I'm rather fond of. This is a cooked salad and is served during May/April, i.e. the Artichoke season.
6-8 Fresh Artichokes
- Peel off the leaves and discard, leaving the heart and stalk
- Cut into pieces.
- Soak in water with a cut lemon to prevent browning. This doesn't have to be for very long.
- Drain off the water.
2 big onions, chopped
Harissa (a fairly mild Tunisian chilli paste)
Half lemon, peeled, chopped
- Cook with the Artichokes on low heat until the the Artichokes are tender.