Artichoke, Green Peas & Preserved Lemon Salad

Carolyn Haas


I love artichokes and salads! Hubby loves peas and we both love olives! Everyone's happy!


★★★★★ 1 vote

15 Min
10 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 2 clove
    garlic, grated or crushed
  • 2 small
    preserved lemons, chopped
  • 1/2 tsp
  • 1/2 tsp
  • 1 1/3 c
    frozen peas
  • 2 Tbsp
    cilantro, chopped
  • ·
    salt and pepper, to taste
  • 1 c
    artichoke hearts, chopped (canned, frozen or marinated)
  • 1/3 c
    kalamata olives, pitted and chopped

How to Make Artichoke, Green Peas & Preserved Lemon Salad


  1. Heat the olive oil in a large saucepan over a medium heat. Mix in the garlic, preserved lemon, ground turmeric and ground ginger and fry for a minute until the oil is fragrant.
  2. Stir in the green peas, cilantro, salt and pepper. Cover the pan and leave until the green peas are fully cooked, about 4 minutes. Mix in the artichokes and Kalamata olives, taste and adjust the seasoning with salt if necessary.
  3. Serve warm or cold, as desired.

Printable Recipe Card

About Artichoke, Green Peas & Preserved Lemon Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian
Hashtag: #North African

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