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About the Dish

  • Lemon

    Lemon

  • Artichoke Hearts

    Artichoke Hearts

  • Naan Bread

    Naan Bread

  • Smoked Salmon

    Smoked Salmon

  • Parmesan Cheese

    Parmesan Cheese

  • Spicy Greens

    Spicy Greens

METHOD

1
MISE EN PLACE • Zest, halve and juice lemon. • Remove artichokes from the jar, and reserve liquid. Remove and dice artichoke stems. Cut blossoms into 6-8 equal pieces. • Flake salmon.
2
In a bowl, whisk together lemon juice and artichoke oil. Taste and adjust seasoning as desired with kosher salt.
3
Place a large skillet with lid over medium heat. Add 1 tablespoon olive oil. When oil is hot, add naan side by side. Lightly brown on bottom, 1-2 minutes. NOTE: If both don’t fit, prepare flatbreads 1 at a time, using 1/2 tablespoon olive oil for each naan.
4
• Flip naan, and top each evenly with half of artichoke stems and blossoms, salmon, Parmesan and zest. • Cover. Cook to melt cheese and heat through, about 2 minutes. Transfer to cutting board.
5
• Top each with greens, and drizzle with lemon vinaigrette. • Cut into “hand-sized” pieces, and enjoy!