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.
Bring a pot of salted water to a boil. Add the artichoke hearts with lemon slices and cook until tender, about 30 minutes.
Drain and pat dry. Sauté the artichoke hearts in butter until lightly golden on both sides. Season with salt.
In a large bowl, combine the freekeh, purslane, green apple, green onions, pomegranate, mozzarella, and pecans.
Whisk together the olive oil, lemon juice, and pomegranate molasses. Pour over the salad and toss gently.
Fill each artichoke heart with the freekeh salad mixture.
Garnish with extra pomegranate arils and serve immediately.
Prepare the freekeh salad ahead of time and assemble just before serving for maximum freshness and texture.
4 servings