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Prep
Difficulty
Medium
Time
Estimate
1 hour
Start by cooking the brown rice. If you have an abundance of fresh artichokes, steam them and remove the leaves until the delectable heart is free. Make the dressing and prepare the remaining ingredients. Toss. Add any other spring vegetable as you find it available.
There is something slightly disappointing about how much of the artichoke has to be removed to get to the tender, flavorful hearts. But, really you only discard the inedible parts. Here is a simple guide for simmering your own artichoke hearts from the full blossom. It is easier than it seems— especially this method that allows you to cheat a bit.
Lemon-dijon dressing laces through brown rice, artichokes, peas, sunflower seeds and any other spring inspiration in your kitchen. Basil and mint compliment this salad nicely, but sage, parsley and thyme would also be lovely additions. If you have an abundance of fresh artichokes & peas, use them here. If not, frozen and defrosted are still delightful in this salad.
