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Print this Recipe    Lemon Artichoke

Insalata di Carciofi Bolliti con Limone (Italy)
(BOILED LEMON AND ARTICHOKE HEART SALAD)

4 organic, thick-skinned lemons
6 small or 4 large artichokes with their stems
Maldon salt
freshly ground black pepper
150 g (5 oz) almonds, toasted
4 tablespoons soft raw honey
juice of 2 lemons
120 ml (4 fl oz) extra virgin olive oil
2 tablespoons fresh thyme leaves

Wash the lemons thoroughly, and put 3 of them whole into a small
saucepan. Cover with water and add 100 g (4 oz) Maldon salt. Cover
with the lid turned upside down so that the handle keeps the lemons
below the surface of the water. Otherwise the lemons will float
and not cook properly. Boil for 20 minutes. The lemons will become
soft; the skin should easily be pierced with a fork. Drain and
cool.

In boiling salted water, to which you have added the halved remaining
lemon, cook the artichokes for 20 minutes or until one of the
central leaves will come away with a little give. Drain and cool.
Pull away the tough outer leaves, trim the stalks of string and
fibre, and cut away the choke if there is any. Cut the hearts in
halves, or quarters if they are large. Put in a salad bowl and
season with salt and pepper.

Cut the boiled lemons in half and scoop out and discard the pulp
and inner segments. Cut the soft skins into quarters and add to
the artichoke hearts with the almonds.

Mix the honey with the lemon juice, then add the olive oil. Season
and pour over the artichokes. Stir in the thyme.

For 6

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