Grilled Artichoke Salad

Grilled Artichoke Salad 3 cans Native Forest® Quartered Artichokes 2 cloves Garlic, crushed 2 1/2 oz. Pitted black and green olives 2 oz. Toasted cashews or pine nuts Handful Chipped fresh cilantro and parsley To taste Freshly ground black pepper Squirt Fresh lemon juice Drizzle of olive oil
  • Drain and rinse artichoke hearts and place on a baking tray.
  • Drizzle on a little olive oil and gently toss.
  • Place under a hot grill, until lightly browned, turn them and grill again.
  • Place the artichokes in a bowl and toss with remaining ingredients (except the nuts) and reserve a little of the herbs for a garnish.
  • Leave to cool.
  • Serve at room temperature as an appetizer or side dish garnished with the nuts and the reserved herbs.
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