Salad therapy – Artichoke revisited

After a late lunch today both of us did not feel like having a big meal for dinner and settled on a salad.  Next year when artichokes are back  in season we are going to make it a point to cook them fresh but till then the simpler tinned route will have to suffice.  This evening’s salad was a blend of artichokes, cherry tomatoes from the garden, Greek salad cheese and large chili stuffed olives dressed with olive oil, lemon juice and some fresh mint and basil from the herb patch (traditional artichoke salad uses chopped parsley but the combination of basil and mint works really well).   A dash of salt and pepper to taste and dinner was ready.

Artichoke Salad

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