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Artichoke Salad with Sunflower Seed Dressing

Ensalada de Alcachofas con Pepitas Fresh artichokes are not a traditional part of the Mexican kitchen, but canned artichokes are popular in urban areas and are often marinated or added to salads.
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Ingredients

  • Makes 4 servings
  • 1 9-ounce package frozen artichoke hearts or 1 (14-ounce) can
  • ⅓ cup packed fresh flat-leaf parsley
  • 1 medium garlic clove chopped
  • 1 serrano chile chopped with seeds
  • 2 tablespoons salted dry-roasted sunflower seeds
  • 2 tablespoons fresh lime juice
  • ¼ cup olive oil
  • 1 head iceberg lettuce torn into bite-size pieces
  • 1 medium tomato coarsely chopped

Instructions

  • Cook the artichoke hearts according to the package directions, or use rinsed and drained canned artichoke hearts.
  • Quarter the artichokes and set aside.
  • Put the parsley, garlic, serrano, sunflower seeds, lime juice, and olive oil in a blender and purée until nearly smooth with some texture.
  • Reserve in the blender.
  • Put the lettuce, tomato, and artichoke hearts in a large bowl.
  • Add the dressing and toss gently to coat with the dressing.
  • Refrigerate for at least an hour.

Notes & Wine Advice

Serve cold
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Course; Salad
Cuisine; Mexican
Diets; Vegetarian