Friday, 5 December 2014

Artichoke Heart Salad with Garlic and Chives

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So. Here's something new. Artichoke hearts with garlic and chives. 



I made this one afternoon, when I discovered a can of artichoke hearts in the back of the cupboard after my husband announced he was going to light the barbecue. Yep, I thought. They'd go very nicely, indeed. But they needed flavour. 

Out came garlic, extra virgin olive oil and chives. This little side dish is cheap and really easy to put together. It's quick, too - it could be on the table in less than a minute, if you find your can of artichoke hearts quick enough. It goes well with all grilled meats but especially chicken, tuna and lamb. The soft, tender artichoke hearts need the punch of raw garlic and then oniony chives. The olive oil drizzled over at the end gives a silky richness and sweetness. I hope you like it. 

Artichoke Heart Salad with Garlic and Chives
from my ebook SPICE
Serves 4, as a side dish or side salad
Ingredients
400g can of cooked artichoke hearts, drained
1 clove of garlic, peeled and finely chopped
small handful of chives, snipped into small pieces
2-3 tbsp extra virgin olive oil

Method
Combine the drained artichoke hearts, the chopped garlic, chives and olive oil into a bowl and stir well. Serve cold, alongside grilled and roasted meats and fish. 



Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here






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