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Shared by Léa Karsenty

Artichoke Heart Salad

Yield: 1 quart, serving 4-6Time: 15 minutes

Shared by Léa Karsenty

Sliced artichoke hearts and lemon slices in white bowl with golden rim.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Artichoke Heart Salad

Yield: 1 quart, serving 4-6Time: 15 minutes

Family Journey

Figuig, MoroccoMecheria, AlgeriaOran, Algeria
Toulouse, FranceParis

Léa Karsenty’s grandmother, Mamie Sara, makes this artichoke salad with lemon and saffron for the meal before the Yom Kippur fast starts. Simple and piquant, it’s delicious alongside rich chicken loubia and warm anise seed challah. This dish can be prepared 1-2 days ahead of time and refrigerated. 

Read more about the Karsenty family’s pre-fast Yom Kippur spread in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplant with preserved lemon, saffron chicken broth with toasted pasta and vegetables, and cumin fava beans.


  • 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


  • Step 1

    Cut each artichoke heart into quarters. Slice the lemon into eight wedges. Set aside.

  • Step 2

    Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the artichokes and lemon slices to the frying pan. Season with salt and pepper.

  • Step 3

    Bloom the saffron in the hot water. Add the saffron water to the pan and let the artichokes cook on low heat until the liquid has partially reduced, 5-7 minutes. Remove from the heat and serve warm.