An exceptional salad combines grilled artichokes accompanied with a parsley sauce.
Materials for 6-8 servings:
For the salad
Four wild artichokes
Two lemons, the juice
Four medium potatoes
Two fresh onions
80 ml extra virgin olive oil
salt, black pepper
For parsley sauce
One bunch of parsley
½ bunch of myronia
120 ml extra virgin olive oil
40 ml lemon juice
20 ml of apple cider vinegar
10 ml of honey
30 gr. spicy mustard
Procedure
Step 1
Salad: Clean the outer leaves from the artichokes (and keep them, if desired, for the salad) and cut them into wedge-shaped pieces, about six each. Put them in water with lemon juice so they don't turn black.
Step 2
Grill the potatoes with the skin whole in the ashes, wrapped in parchment paper, and then grill the artichokes for 6-7 minutes, ensuring they remain crispy.
Step 3
Parsley sauce: Put all the ingredients in a blender and beat until you have a thin sauce.
Step 4
Cut the potatoes in half and serve on a plate with the artichokes and chopped spring onion. Pour over the sauce and sprinkle with olive oil.
Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.
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