Artichoke Heart Salad — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 2 lbs. artichoke hearts (frozen is fine)
- 3 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- 1 whole, organic lemon
- Salt and pepper, to season
- ¼ teaspoon saffron threads
- ½ cup hot water
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