Chopped Artichoke And Preserved Lemon Salad - cooking recipe

Ingredients

1 (14 ounce) can artichoke hearts, rinsed and drained
2 tablespoons extra virgin olive oil
1 very small garlic clove, crushed
1/4 - 1/2 cup fresh dill, chopped
1 small preserved lemon peel, rinsed and pulp removed
salt and pepper

Preparation

squeeze the art hearts gently to remove excess liquid.
chop lemon peel.
combine all ingredients in a bowl and mix well.
allow to sit at room temperature for about 15-20 minutes for flavors to blend.