Throw Back Thursday With A Twist! (Of lemon, that is.) I ran out of my home-preserved Moroccan Lemons and decided to start another batch ASAP. And the twist is—a new use for these—-chopped preserved lemon rinds and mashed artichoke hearts as a spread on crusty bread! If you don’t want to wait a month while your lemons preserve to try this spread, some of the Whole Foods stores have both preserved lemons and artichoke hearts in their olive bar. Certainly no substitute for what I’m making in my kitchen, but not a bad alternative. Enjoy!
I’ve been longing for preserved lemons and their uniquely intense flavor for months now. What a wonderful flash of zing! What a refreshing, piquant, tart highlight to bring simple dishes alive!
You will find recipes using preserved lemons from Northern Africa, the Middle East, from India and even in some Caribbean cuisines. They are extremely easy to make, too!
Step One: Gather up your ingredients. You’ll need fresh, organic lemons. Pick ones that look good and don’t have a lot of blemishes. You may choose Meyer lemons or regular ones. Wash these thoroughly. You’ll also need course sea salt. Do not use regular commercial salt as this has additives and it is too harsh for this use. You’ll also need a clean jar in which to put your lemons while they preserve. I chose a Kerr one-quart jar with tight-fitting two piece top. You can also use the kind of jar…
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