Artichoke, green peas and preserved lemon salad — My Moroccan Food

why make this recipe

This salad is fresh, bright and easy. It mixes soft artichoke hearts, sweet green peas and sharp preserved lemon. You can make it fast for a light lunch or as a side with grilled meat. The salad needs few ingredients and gives big flavor.

introduction

This recipe shows a simple Moroccan touch with preserved lemon. It uses easy steps and plain cooking tools. If you want to know how preserved lemons add bright salty tang, read a preserved lemons process guide for more on making them at home.

how to make Artichoke, green peas and preserved lemon salad

Make the salad in three parts: prepare the vegetables, make the dressing, then toss everything together. Work in this order so the flavors mix well and the salad stays fresh.

Ingredients :

• 1 can (about 14 oz / 400 g) artichoke hearts, drained and quartered (or 4-5 fresh cooked artichoke hearts)
• 1 to 1 1/2 cups fresh or frozen green peas (if frozen, thaw)
• 1 preserved lemon, rinsed, pulp removed, rind finely chopped
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped (optional)
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice (fresh)
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Directions :

1. If using fresh peas, blanch them in boiling water 2 minutes, then drain and rinse with cold water. If frozen, thaw and drain.
2. Place artichoke quarters on a cutting board and chop roughly if large.
3. Mix chopped preserved lemon, red onion, parsley and cilantro in a bowl.
4. Make the dressing: whisk olive oil, lemon juice, cumin, salt and pepper in a small bowl.
5. In a large bowl, add peas and artichokes. Pour the dressing over them and toss gently.
6. Fold in the preserved lemon and herbs mix. Taste and add more salt, pepper, or lemon juice if needed.
7. Let the salad rest 10–15 minutes before serving so flavors blend.

how to serve Artichoke, green peas and preserved lemon salad

Serve this salad at room temperature or chilled. It goes well with grilled fish, chicken, or couscous. You can also serve it on toasted bread as a light starter or put it on a bed of salad greens.

how to store Artichoke, green peas and preserved lemon salad

Store the salad in an airtight container in the fridge for up to 2 days. The preserved lemon flavor can grow stronger over time, so eat it within 48 hours for best taste. Do not freeze this salad.

tips to make Artichoke, green peas and preserved lemon salad

• Rinse preserved lemon well and remove the pulp to avoid too much salt.
• Use good olive oil for a smooth taste.
• Taste the salad before adding salt; preserved lemon brings saltiness.
• Chop ingredients into similar sizes so each bite is balanced.
• Let the salad sit a short time to blend flavors but do not leave too long.

variation (if any)

• Add cooked chickpeas for more protein and texture.
• Toss in cherry tomatoes for color and extra juiciness.
• Add a pinch of smoked paprika or a few chopped olives for a different flavor.
• Use fresh artichokes if you want a fresher, firmer bite.

FAQs

Q: Can I use frozen artichoke hearts?
A: Yes. Thaw and drain them well. They will work fine in this salad.

Q: Is there a substitute for preserved lemon?
A: Use lemon zest plus a small pinch of salt, but the flavor will not be the same as preserved lemons.

Q: Can I make this salad ahead of time?
A: You can prepare it a few hours ahead and keep it in the fridge. Eat within 48 hours.

Q: Can I add cheese?
A: Yes — crumbled feta or goat cheese pairs well with the salad if you like dairy.

Q: Is this salad vegan?
A: Yes, the basic recipe is vegan when you skip any cheese.

Artichoke, Green Peas, and Preserved Lemon Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Moroccan
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A fresh and bright salad featuring artichoke hearts, sweet green peas, and tangy preserved lemon. Ideal for a light lunch or as a side dish.

---

Ingredients

Scale 1x2x3x

• 1 can (about 14 oz / 400 g) artichoke hearts, drained and quartered
• 1 to 1 1/2 cups fresh or frozen green peas
• 1 preserved lemon, rinsed, pulp removed, rind finely chopped
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped (optional)
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice (fresh)
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. If using fresh peas, blanch them in boiling water for 2 minutes, then drain and rinse with cold water. If frozen, thaw and drain.
2. Place artichoke quarters on a cutting board and chop roughly if large.
3. Mix chopped preserved lemon, red onion, parsley, and cilantro in a bowl.
4. Make the dressing: whisk olive oil, lemon juice, cumin, salt, and pepper in a small bowl.
5. In a large bowl, add peas and artichokes. Pour the dressing over them and toss gently.
6. Fold in the preserved lemon and herbs mix. Taste and add more salt, pepper, or lemon juice if needed.
7. Let the salad rest for 10-15 minutes before serving so flavors blend.

---

Notes

Rinse preserved lemon well to avoid excess salt. Use good quality olive oil for the best flavor.

---

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg