• TO DRINK: A tricky wine match, but try Boschendalâs Sauvignon Blanc

    Artichoke, preserved lemon and olive salad

    Serves: 2 – 4
    Cooking Time: 15 mins


    • 1 x 410g tin artichokes in brine, drained and patted dry
    • 200ml olive oil
    • 100g assorted deli olives
    • ½ red chilli, chopped
    • 1 garlic clove, crushed
    • juice and zest of 1 lemon
    • 5ml (1 tsp) Italian mixed herb seasoning
    • 2 pieces preserved lemon, cut into strips



    Heat a grill pan until smoking. Briefly grill the artichokes and set aside.


    In a bowl, combine all the other ingredients and toss to combine together with the artichokes.


    Arrange on plates and serve with crusty bread and dolmades.