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A.W. Tozer

Raw Artichoke Salad with Harissa Dressing

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CATEGORY CUISINE TAG YIELD
Grains Cooking liv, Import 1 Servings

INGREDIENTS

3/4 ts Harissa; recipe follows
2 tb Water
1/4 ts Salt
1 tb Lemon juice
2 tb Olive oil
4 Artichokes
2 tb Capers; drained
1 tb Chopped mint
1 sm Tomato peeled; seeded, and chopped

INSTRUCTIONS

DRESSING
Make dressing: In a bowl, combine the harissa, water, salt, and lemon
juice. Whisk in the olive oil and set aside.
Prepare the artichokes by removing the leaves and choke. Remove the stem,
and pare off any hard green parts for the bottom of the artichoke. Put in
acidulated water to prevent discoloration. Using a madoline or very sharp
knife, thinly slice the artichoke bottoms and toss with the dressing. Let
marinate for 15 minutes.
Divide the artichokes among four plates, and sprinkle with the capers,
mint, and garnish with finely diced tomato.
Yield: 4 servings
Notes: Recipe courtesy of Nora Pouillon, Restaurant Nora and Asia Nora
Recipe by: Cooking Live Show #CL9062
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

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