Thursday, June 25, 2015

Artichoke Heart and Red Pepper Salad

I adore artichokes. I like them stuffed, and plain and I like the hearts in recipes or pickled or in salads.

In this case the artichoke hearts are totally the star of the show. The lemon juice adds brightness, the olive oil adds richness, and the Italian seasoning adds .... well, seasoning.

This isn't as tart or as oily as marinated artichoke hearts, but it's got some of the same flavors. If you prefer a more tart, pickled flavor, add more lemon until it suits your taste.

You can use this on its own as a pre-dinner nibble, a side dish, or on a salad. Or, if you're me, a snack.

Melissa's Produce sent me several of their seasonings along with a cookbook that I'll be reviewing later. I wasn't required to write about the seasonings or other items they sent. The seasonings come in grinder containers and include salt along with herbs and spices. I thought the Italian one would be a good choice with these artichokes.

If you don't have exactly this seasoning, use your favorite Italian blend along with some salt. No seasoning blend? I've made similar salads with just dried oregano.

Artichoke Heart and Red Pepper Salad

1 tablespoon olive oil (plus more as needed)
1 12-ounce package frozen artichoke hearts, halved or quartered
1 red bell pepper, cored, seeded, and cut into bite-size pieces
1 teaspoon Melissa's Organic Italian Seasoning
2 teaspoons lemon juice

Heat the olive oil in a saute pan.

Add the artichoke hearts, bell pepper, and seasoning. Cook, stirring or flipping as needed, until the peppers are cooked but still crisp and the artichokes are browned in spots.

Add the lemon juice and stir. Cook for a few seconds more then remove it from the heat.

Taste for seasoning and add more lemon juice or a pinch of salt, if needed

This can be served hot, warm, or cold. If you like, you can drizzle it with more olive oil and lemon juice before serving.
Artichoke and Red Pepper Salad