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Insalata di Carciofi Bolliti con Limone (Italy)

Insalata di Carciofi Bolliti con Limone (Italy) comes together with Organic Thick Skinned Lemons, Maldon Salt, Freshly Ground Black Pepper, Almonds Toasted, and Soft Raw Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4
• Maldon Salt
• Freshly Ground Black Pepper
• 150 g
• 4 tbsp
• Juice Of Lemons
• 120 ml
• 2 tbsp

Method (preview)

1. 1

   Cover with water and add 100 g (4 oz) Maldon salt.

2. 2

   Cover with the lid turned upside down so that the handle keeps the lemons below the surface of the water.

3. 3

   Otherwise the lemons will float and not cook properly.

4. 4

   Boil for 20 minutes.

5. 5

   Drain and cool.

6. 6

   In boiling salted water, to which you have added the halved remaining lemon, cook the artichokes for 20 minutes or until one of the central leaves will come away with a little give.

7. 7

   Drain and cool.

8. 8

   Pull away the tough outer leaves, trim the stalks of string and fibre, and cut away the choke if there is any.

9. 9

   Cut the hearts in halves, or quarters if they are large.

10. 10

    Put in a salad bowl and season with salt and pepper.

11. 11

    Cut the boiled lemons in half and scoop out and discard the pulp and inner segments.

12. 12

    Cut the soft skins into quarters and add to the artichoke hearts with the almonds.

13. 13

    Mix the honey with the lemon juice, then add the olive oil. Season and pour over the artichokes. Stir in the thyme.

14. 14

    For 6