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.
