Artichoke Salad

Artichoke hearts, tomatoes this keto-friendly sal checks off all the boxes when it comes to flavor and texture.

Marinating your own artichoke hearts is easy as pie, plus they taste better than jarred versions you get at the stofe. Make sure to use real extra virgin olive oil. Prepared oils are typically highly processed, and many so-called extra-virgin olive oils are fake.

Ingredients:

Marinated artichoke hearts

• 1/3 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon sea salt
• 1/2 teaspoon crush red pepper flakes
• 2 cans quartered artichoke hearts in water, well drained and patted slightly dry
• Juice of 1 large lemon 

Salad:

• 100 grams of Rocket fresh leaves or arugula
• 1 Carrot thinly cut lenghtwise
• 1 piece medium Tomato
• Mint leaves for garnish
• salt and pepper
• Dash of olive oil

Preparation:

1. To make marinated artichoke hearts, combine olive oil, oregano, thyme, salt, and red pepper in small sautepan, and whisk gently to combine. Add artichokes, and toss gently to coat.
2. Heat over low heat 10 minutes to warm and release the flavors of the spices. Remove from heat, and transfer contents to a non-reactive container, such as a mason jar or glass Pyrex dish. Stir in lemon juice, cover, and refrigerate until needed.
3. To assemble salad, allow one half of Marinated Artichoke Hearts recipe to come to room temperature, or warm in a small saucepan over low heat to remove the refrigerator chill.
4. In medium bowl, put the arugula fresh leaves first at the bottom then the warmed artichoke hearts with tomato thin slices, season to taste with salt and pepper, and toss gently to thoroughly mix.
5. Just before serving, mound salad attractively into the center of serving plate, and arrange the tomato slices into fleurette in small stack at center of salad.