FULL COURSE MEAL by SANAYI313 - For the appetizer, there is crunchy artichoke salad. Fresh artichoke is the most prized vegetable of spring. Artichokes are a versatile ingredient in salads.

Serves 4

For the salad:
3 fresh artichokes
3 cucumbers
2 bunches of sorrel
200 gr fresh peas
½ bunch of dill
1 tbsp roasted pine nuts
For the Gremolata sauce:
½ bunch of parsley, coarsely chopped
1 lemon
1 garlic clove, crushed
1/8 tsp ground black pepper
1/4 tsp salt
1/16 tsp chilli pepper flakes
100 ml olive oil


  1. Start by washing and drying the greens.
  2. In a deep mixing bowl, add one crushed garlic clove and the zest and juice of one lemon. Add salt and mix until it dissolves. Add roughly chopped parsley to the mixture and the remaining sauce ingredients. Set aside.
  3. Peel and cut the artichokes and cucumbers into long strips. Add the remaining ingredients and some of the sauce to the mixing bowl before transferring its contents to a serving bowl. Pour the remaining sauce over the salad and enjoy.

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