Artichoke, preserved lemon and olive salad

May 6, 2016 (Last Updated: January 11, 2019)

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.

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