My Dad used to love artichokes, and in the summer we'd sometimes have them as a starter, simply cooked and then dipped in melted butter.
These days, I often buy tubs of chargrilled artichoke hearts and peppers from the chilled section of my local supermarket. They are my go to topping when making pizzas at home, but as my boys prefer chorizo or Parma ham, then there are often some leftover to use in salads.
I like to use them with some good quality white tuna and olives, simply scattered over a rocket or green salad.
Lemon and artichokes are a classic combination, so it's lovely served with a lemon vinaigrette, but a classic vinaigrette also works really well.
Serves 2 or 4 as a starter
90g rocket or mixed green salad
150g tin of white tuna (104g drained)
160g chargrilled artichokes and peppers
90g of green olives
½ small red onion
Cucumber (optional)
To make the dressing
6 tablespoons of olive oil
2 tablespoons of red or white wine vinegar OR lemon juice
1 teaspoon of Dijon mustard (optional)
I garlic clove (optional)
Seasoning
- Finely slice the onion.
- Cut the cucumber into small dice.
- Cut the olives into halves or quarters.
- Drain the tuna.
- Scatter the rocket or green salad on the plates.
- Top with the onion, olives, artichokes and peppers and cucumber (if using).
- Flake over the tuna.
- Place all of the dressing ingredients into a jar or jug and mix or shake well to combine.
- Dress the salad and serve.
