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
