Bright Artichoke Heart Salad

 

-2 cans 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

-salt/pepper

-1 tbsp olive oil

-pepita and sunflower seeds

 

If using canned, 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'Adamo