Ingredients:
- 1 400g bag Ocean Garden artichoke bottoms, defrosted
- 2 lemons, sliced and seeds removed
- 2 tbsp Ocean Garden butter
- 1 1/2 cups freekeh, boiled and drained
- 1 cup purslane leaves
- 1 green apple, thinly sliced
- 2 green onion, finely chopped
- 1/2 cup pomegranate arils, plus more for garnish
- 100g fresh mozzarella, roughly chopped
- 1/2 cup pecan, finely chopped
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp pomegranate molasses
- Salt to taste
Method:
1. Bring a pot of salted water to the boil. Poach the artichoke bottoms with lemon slices and some lemon juice until soft, about 30 minutes.
2. Remove the artichoke and dry well. Fry in butter on both sides until golden. Season with salt.
3. Mix all the salad ingredients with the dressing. Taste, adjust seasoning and acidity.
4. Serve the salad inside the artichoke bottoms. Garnish with more pomegranate arils.