Grilled Artichoke Salad

3 cans Native Forest® Quartered Artichokes
2 cloves Garlic, crushed
2 1/2 oz. Pitted black and green olives
2 oz. Toasted cashews or pine nuts
Handful Chipped fresh cilantro and parsley
To taste Freshly ground black pepper
Squirt Fresh lemon juice
Drizzle of olive oil

• Drain and rinse artichoke hearts and place on a baking tray.
• Drizzle on a little olive oil and gently toss.
• Place under a hot grill, until lightly browned, turn them and grill again.
• Place the artichokes in a bowl and toss with remaining ingredients (except the nuts) and reserve a little of the herbs for a garnish.
• Leave to cool.
• Serve at room temperature as an appetizer or side dish garnished with the nuts and the reserved herbs.

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