Ingredients Print

Check off ingredients as you go

Serves 6

• 4 frozen artichoke hearts (600 g / 1.3 lb)
• 4 medium potatoes (optional)

For the seasoning

• 3 cloves garlic, peeled and thinly sliced
• 2 Tbsp olive oil
• 1/2 tsp turmeric
• 1 tsp harissa (or to taste)
• Salt

If you change the number of serving, consider adjusting cooking times!

1. Cut the artichoke hearts into quarters or medium-thick slices. Peel the potatoes and cut them to the same size as the artichokes. In a saucepan, combine the artichokes and potatoes with the garlic, turmeric, salt and the 2 Tbsp olive oil, then add enough water to just cover. Cover and simmer over low heat for about 20 minutes; it’s done when the tip of a knife slides in easily. Transfer the salad to a serving dish with a little of the cooking liquid and garlic, add a small drizzle of olive oil, then stir in the harissa and mix well.