Warm Artichoke and Feta salad with lemon dressing

November 2, 2015

 

This is my favourite Christine Bailey recipe, delicious and good for you. Do try it!

 

Globe artichokes have traditionally been used to support liver function. They increase bile flow from the liver to the gallbladder, aiding the digestion of fats, and are also a good source of soluble fibre.

You can prepare your own artichokes or use artichokes marinated in olive oil. This delicious Mediterranean-style salad includes bitter greens, such as rocket (arugula) (a cruciferous salad leaf), which can help stimulate digestive juices. Include plenty of zest in the lemon dressing to provide limonene, which may support liver detoxification.

SERVES 4

Lemon oil dressing

Juice and zest of 1 lemon

1 tbsp honey

3 tbsp flaxseed oil or an omega blended oil

2 tbsp extra virgin olive oil

Freshly ground black pepper

Juice of 2 lemons

 

12 baby artichokes or artichoke

hearts marinated in olive oil

400ml/14fl oz cup chicken or vegetable stock

250g/9oz rocket leaves or mixedbitter greens (e.g. watercress,rocket/argula, baby spinach)

Handful of chopped fresh basil leaves

200g/7oz cherry tomatoes, halved

12 black olives, halved

200g/7oz feta cheese, cut into chunks

Handful of broccoli sprouts or other sprouted seeds (e.g alfalfa)

 

If using raw artichokes, fill a large bowl with water and add the lemon juice.

Trim the stems of the artichokes and peel them to remove the outer tough parts. Trim the tops off the outer coarseleaves. Scoop out the choke (if present) inside with a teaspoon or melon baller.

Slice the artichokes in half and place them in the acidulated water.

Place the chicken stock or vegetable stock in a pan and bring to the boil. Add the artichokes and simmer, covered, for 15 minutes, or until the artichokes are tender. Leave in the pan to keep warm.

Whisk all the dressing ingredients together.

Place the rocket leaves and basil on a platter and scatter over the cherry tomatoes, olives, feta cheese and sprouts.

Spoon out the artichokes from the pan, or use the artichokes in oil, drained, and add to the salad. Drizzle over the lemon oil dressing to serve.

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