Artichoke bottoms are simmered in a tangy chermoula (marinade) of Moroccan spices, garlic and preserved lemon. Once tender, they are cut into small pieces and returned to the sauce. Red olives are optional.
If using fresh artichokes, see How to Clean Artichoke Bottoms.
Serve the artichoke salad on individual plates with a fork, or offer as a dip with Moroccan bread.
- 1 lb. (about 500 g) fresh or frozen artichoke bottoms
- 1/3 cup (80 ml) olive oil
- 5 to 6 cloves garlic, finely chopped or pressed
- 6 tablespoons chopped fresh parsley
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ginger
- black pepper or cayenne pepper to taste
- salt to taste
- 1 preserved lemon, quartered and seeds removed
- handful of red olives (optional)
Place the artichoke bottoms in a small pot.
Add about 2 cups of water (enough to barely cover the artichokes), the olive oil, spices, parsley and preserved lemon.
Cover and simmer the artichokes 20 to 30 minutes, until tender.
Remove the artichoke bottoms.
Cut them into bite-size pieces if serving as a salad, or coarsely chop them if serving as a dip.
Return the cut-up artichoke bottoms to the pot with the olives and adjust seasoning to taste.
Simmer, uncovered, for a few minutes longer to reduce the liquids to a thick sauce.
Serve the salad room temperature or chilled.