ARTICHOKE HEARTS WITH CAPERS AND DILL (Anginares Salata me Kapari kai Anitho)
A salad that brings fresh, vibrant flavor to the table any time of the year.
Several leaves of Boston bibb lettuce, rinsed and patted dry 1 14-ounce jar artichoke hearts, rinsed and drained 2 tablespoons Krinos Capers, rinsed and drained 3 hard-boiled eggs, cut into quarters 1/4 cup Krinos Extra Virgin Olive Oil 2 tablespoons fresh strained lemon juice, or more, to taste Salt and freshly ground black pepper 1/4 cup snipped fresh dill
Place the lettuce leaves on a medium platter. Place the artichokes, capers, and eggs over the lettuce, tossing gently to combine.
