Jarred artichoke salad with almond tarator

New

Salad Easy

Serves 4 (as a side salad or appetiser)

Prep 5 min

Cook 15 min

Jarred artichokes are often a shortcut for quick lunches, but a hot pan transforms them entirely, giving them caramelised edges and deeper flavour. Here, they’re paired with a rough almond paste for texture, though patience is needed to break down the nuts. The oil from the artichoke jar is used throughout—too flavourful to waste. While not ideal for making ahead, this dish comes together in minutes once the tarator is ready.

Ingredients

100g	almonds, skin on
2	garlic cloves
30ml	sherry vinegar
2 jars	artichokes in oil, drained, halved (340g), oil reserved
40g	dark brown sugar
½	shallot, thinly sliced in rings (40g)
10g	mint leaves
20g	basil leaves
	fine sea salt

Method

Make the almond paste by placing the almonds into the small bowl of a food processor along with 40ml water and ½ teaspoon. Blitz into a chunky paste. Add the garlic and 10ml vinegar and blitz. While the processor is running, pour in 60ml oil (from the artichoke jar) in a steady stream to emulsify into a thick paste. Scrape down the sides a few times, then set aside in the fridge to firm up.
To make the marinade, whisk together the remaining vinegar, 70ml oil (from the artichoke jar), and sugar in a large bowl. Set aside.
Place a large non-stick frying pan over high heat. When very hot, add the artichokes flat side down, and cook untouched for 3-4 minutes, until they are nicely browned. Immediately add to the bowl with the marinade. Add ½ teaspoon salt and mix. Set aside.
When ready to serve, spread the almond paste across the base of a large serving plate. Add the shallot, mint, and basil to the artichoke bowl and gently toss everything together. Pile the salad onto the almond paste, and drizzle over any remaining marinade. Serve immediately.