Take six lemons. Unless they’re unwaxed and organic, scrub thoroughly. Place four of them in a pan of salted water. Put the lid on upside down, to hold them under. Boil twenty minutes. Cool. Cut in two and scoop out the flesh. Cut the shells into quarters.
Drain and rinse a can of artichoke halves (you should use fresh, but who’s got the patience. Or the money.) Quarter each heart.
Squeeze the juice from the remaining two lemons. Add a dsp. Of honey, salt and pepper and equal volume of extra virgin olive oil. Shake in a jar until blended.
Toast a handful of almonds in a dry pan.
Combine lemons, artichokes and almonds. Garnish with some chopped fresh time (if you can’t get fresh, put a little in to the dressing and leave to soak a while). Dress with the lemon juice etc.
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