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Fresh Artichoke Salad – Aginarosaláta

Artichokes, which grow in abundance in the Cretan countryside in spring, feature in floral motifs on Minoan frescoes. INGREDIENTS
  • 5-6 young tender artichokes, quartered
  • 3 lemons
  • olive oil
  • vinegar
METHOD Wash the artichokes cut into pieces and put in a bowl of water. Add the juice of two lemons to prevent discoloration. Cut the remaining lemon in half and rub the surfaces of the artichokes. SERVING SUGGESTION Place on a plate and serve with salt, oil, a little lemon or vinegar. Serves 4
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Cretan Dakos Koukouvágia (Owl)

INGREDIENTS
  • 5-6 small barley rusks (dakos)
  • 1 tomato
  • 1 piece feta cheese
  • 2-3 tbs olive oil
  • salt
  • onion
  • oregano
METHOD Wet the rusks and dry with a clean towel. Grate the tomato and feta and spread on the rusks. Add the oil, salt, oregano and (optional) a little grated onion. SERVING SUGGESTION Decorate with olive halves. Serves 4
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