Moroccan artichoke salad

• 1 bag (14 oz) frozen artichoke bottoms, thawed and cubed 

• 1.5 tbsp Harissa paste 

• ½ tsp cumin

• 2 garlic cloves 

• 2 tbsp lemon 

• 2 tbsp cilantro, chopped 

• 4 tbsp olive oil 

• ¼ c water 

In a skillet, heat the oil.

Add the artichoke. Fry on medium heat for about 8 minutes till crispy and brown. Add the garlic and the Harissa. Keep mixing. 

Add the spices, the water and the lemon juice. Mix and cook for 5 more minutes. 

Turn off the heat and mix in the cilantro.