Artichoke Heart Salad

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What You'll Need:

-2 jars hearts (only if you can’t get fresh!)

-juice of 1 lemon

-8 oz kalamata olives, pitted, halved

-Thai basil, roughly chopped 

-1 head red cabbage, roughly chopped

-2 heaping handfuls sunflower sprouts


-1 tbsp olive oil

-pepita and sunflower seeds

Preparation: If using jarred, cut the artichoke hearts in half and let drain face down on a paper towel covering a paper bag. If fresh, sauté the hearts in sunflower oil and lemon juice until golden brown. Toss with all ingredients, et voila!

Alyssa D'AdamoComment