I am making lemon rice to go with my Greek lamb. Starch is not on my son-in-law’s diet. I need a substantial vegetables salad, so he does not go hungry. Throwing out the orzo in my Greek salad and replacing it with artichoke hearts struck my fancy.
Jan is particular about adding cheese to things. She keeps “kind-of” Kosher—this is more a matter of taste, rather than religion. I am putting the Feta cheese on the side, so that people who want it may add it to their salads.
Karl’s Greek Artichoke Salad
10 frozen artichoke hearts, quartered
1 Tbs. olive oil
1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives
¼ cup olive oil
3 Tbs. lemon juice
2 tsp. dried oregano
1½ tsp. dried basil
½ tsp. lemon zest
½ tsp. cracked pepper
¼ tsp. kosher salt
Pinch dry mustard
8 ounces crumbled feta (optional)
1. In a sauté pan, heat the one tablespoon of olive oil on medium heat.
2. Add the frozen artichoke hearts and two tablespoons of water. Cook the artichokes, covered, for two minutes until the water has evaporated.
3. Continue cooking uncovered on medium heat for 8-9 minutes. Stir occasionally to prevent burning.
4. Remove the artichokes from the heat and cool completely. Put them in a large bowl.
5. Dice/slice the remaining vegetables and put them in the large bowl.
6. Mix the dressing ingredients in a small bowl and then pour it over vegetables. Toss to coat and marinate the vegetables for at least 1 hour, up to 4 hours in the refrigerator.
7. Serve the feta on the side for the diners to add as it pleases them.