Freekeh-Lentil Salad with Artichokes and Preserved Lemon
Original Recipe by: Vegetarian times

Artichokes (fresh or frozen)
1 jar Villa Reale Semi Dried Cherry Tomatoes
Preserved lemon
Extra Virgin Olive Oil
Wine Vinegar
Salt and Pepper


1) Toast freekeh in medium saucepan over medium heat 2 minutes, or until dry. Stir in 2 cups boiling water. Cover, and simmer 20 minutes, or until tender. Drain, and cool.

2) Meanwhile, bring lentils and 4 cups water to a boil in saucepan over medium heat. Simmer 20 minutes, or until tender. Drain and cool.
Cook fresh artichokes in large saucepan of boiling, salted water 15 minutes, or until tender. (If using frozen artichokes, cook according to package directions.) Drain, and cool.

4) Rehydrate sun-dried tomatoes in boiling water in bowl 10 minutes. Drain, and chop.

5) Whisk together preserved lemon, oil, vinegar, and garlic in large bowl, and season with salt and pepper, if desired. Add freekeh, lentils, artichokes, sun-dried tomatoes, and parsley; toss to coat.n