Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another. And finally reaching the delightful heart. Poetry on a plate.
Clean and trim artichokes by removing the thorny tips from the leaves. Quarter and char in a hot pan. Add some water and steam until soft.
Clean salad greens. I used baby leaves of wild garlic, watercress, red Swiss chard, parsley and red lettuce. Drizzle with a dressing consisting of olive oil, apple cider vinegar, orange juice, mustard, black pepper and fleur de sel.
Arrange artichoke quarters and salad on a plate. Drizzle the artichokes with dressing and decorate with yellow and white viola petals.