ARTICHOKE HEARTS STUFFED WITH FREEKEH SALAD

Servings4 ServingsTotal Time35 minsDifficultyIntermediate

Tender Ocean Garden artichoke hearts filled with a vibrant freekeh salad, fresh herbs, mozzarella, pecans, and pomegranate. An elegant Mediterranean-inspired recipe perfect for entertaining, light lunches, and special gatherings.

Artichoke hearts stuffed with freekeh salad
Occasion, , Meal Type, , Prep. TimeTags, , ,
Ingredients & Products Used
 1 bag (400g) Ocean Garden Artichoke Hearts, defrosted
 2 lemons, sliced
 2 tbsp Ocean Garden Butter
 1 ½ cups freekeh, cooked and drained
 1 cup purslane leaves
 1 green apple, thinly sliced
 2 green onions, finely chopped
 ½ cup pomegranate arils (plus extra for garnish)
 100 g fresh mozzarella, roughly chopped
 ½ cup pecans, finely chopped
 ¼ cup extra virgin olive oil
 1 tbsp lemon juice
 2 tbsp pomegranate molasses
 Salt, to taste
HOW TO MAKE IT
1

Bring a pot of salted water to a boil. Add the artichoke hearts with lemon slices and cook until tender, about 30 minutes.

2

Drain and pat dry. Sauté the artichoke hearts in butter until lightly golden on both sides. Season with salt.

3

In a large bowl, combine the freekeh, purslane, green apple, green onions, pomegranate, mozzarella, and pecans.

4

Whisk together the olive oil, lemon juice, and pomegranate molasses. Pour over the salad and toss gently.

5

Fill each artichoke heart with the freekeh salad mixture.

6

Garnish with extra pomegranate arils and serve immediately.

OCEAN GARDEN TIP

Prepare the freekeh salad ahead of time and assemble just before serving for maximum freshness and texture.

WHY YOU’LL LOVE THIS RECIPE

✔️ Elegant and impressive

✔️ Mediterranean-inspired flavors

✔️ Perfect for entertaining

✔️ Rich in textures and freshness

✔️ Vegetarian friendly

✔️ Great for special occasions

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Ingredients & Products Used

Ingredients & Products Used
 1 bag (400g) Ocean Garden Artichoke Hearts, defrosted
 2 lemons, sliced
 2 tbsp Ocean Garden Butter
 1 ½ cups freekeh, cooked and drained
 1 cup purslane leaves
 1 green apple, thinly sliced
 2 green onions, finely chopped
 ½ cup pomegranate arils (plus extra for garnish)
 100 g fresh mozzarella, roughly chopped
 ½ cup pecans, finely chopped
 ¼ cup extra virgin olive oil
 1 tbsp lemon juice
 2 tbsp pomegranate molasses
 Salt, to taste
ARTICHOKE HEARTS STUFFED WITH FREEKEH SALAD
Ingredients & Products UsedDirections