People can often be a bit snobby about tinned vegetables, and there are certainly some which suffer terribly for texture (carrots and mushrooms, I’m thinking of you!), and some which take on a rather peculiar flavour… (potatoes and peas, you can’t deny it…).
But artichokes on the other hand, survive the process well, keeping their delicate flavour, and a decent texture. I actually prefer them to the type in oil, I think they’re easier to pair with other flavours.
Artichokes make a great addition to a work lunch salad, they make the whole thing feel fancier! I’ve gone for gluten free cous cous as the base (I much prefer the asda version to the tesco one), and a dressing with salty capers, bright lemon zest and fresh coriander that’s pleasingly full of flavour, but doesn’t overpower the other ingredients.
makes two large servings
for the dressing
2 tbsp chopped coriander
1 tbsp balsamic vinegar
1 tbsp tamari
zest of half a lemon
1 tsp capers, chopped
for the vegetables
150 g broccoli, cut into bitesize florets
1/2 a large red pepper, chopped
5 cm piece of cucumber, chopped
1 tin artichoke hearts (240 g drained weight), drained and sliced
30 g salted almonds
for the cous cous
100 g gluten free cous cous
125 ml light vegetable stock, hot (or amount according to the packet)
First get the cous cous soaking. Use the hot stock and check the timings on the packet. I don’t think it needs any oil if you are mixing so many lovely things into it, but you could add a little if you like.
While the cous cous is soaking, cook the broccoli. I steamed mine in the microwave for 2 and a half minutes.
Cool the cous cous and broccoli.
To make the dressing mix all the ingredients together.
Toss the vegetables with the cous cous, and drizzle the dressing over the top.