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Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Sometimes the fewer the ingredients a salad contains and the brighter and contrasting  the colors, the more appealing it looks, and the more delicious it is, too. Like this salad. It only has three ingredients. Artichoke, carrot, and green peas. Dressed with nothing more than olive oil and a good queeze of lemon juice. But both appealing to the eye and tasty. Simplicity at its finest. Give it a try.

Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Serves about 6


1 medium jar of marinated artichoke hearts (I buy marinated artichokes already precut, so not extra work is needed here. If your artichokes hearts are  big, cut them in chunks), well-drained
2 medium carrots, boiled in water until tender, drained, and diced
About 2 cups frozen green peas (or fresh, if in season), boiled in water until tender and drained
Extra-virgin olive oil
Juice of 1 small lemon


Combine the drained artichokes, carrots, and green peas in a medium mixing bowl. Drizzle with olive oil to taste. Add lemon juice, adjusting to taste. Season with salt. Toss to combine. Serve at room temperature or slightly chilled.

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