Mediterranean Artichoke Salad

Ingredients

• Fresh artichokes (4 medium)
• Tomatoes (2 large, diced)
• Cucumbers (1 large, diced)
• Red onion (1 small, thinly sliced)
• Kalamata olives (1/2 cup, pitted and halved)
• Feta cheese (1/2 cup, crumbled)
• Fresh parsley (1/4 cup, chopped)
• Extra virgin olive oil (1/4 cup)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Fill a large pot with water and bring to a boil. Add a pinch of salt to the water.
2. While waiting for the water to boil, prepare your artichokes by trimming the tough outer leaves and cutting off the top 1 inch.
3. Once the water is boiling, carefully place the artichokes in the pot and cook for 20-30 minutes, or until the outer leaves pull away easily and the heart is tender.
4. Remove the artichokes from the boiling water and let them cool until manageable.
5. Once cooled, gently remove the outer leaves and cut the artichokes into quarters, discarding the hairy choke in the center.
6. In a large mixing bowl, combine the cooked artichokes, diced tomatoes, diced cucumbers, sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped parsley.
7. In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to create the dressing.
8. Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
9. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.