Source: Sarah Henkin, CUESA's Market Chef

This recipe was created for the FOOD WISE BOOTH on March 31, 2009.

Serves 4-6

INGREDIENTS

1 lemon
1 pound baby artichokes
Salt
3 tablespoons total, chopped mixed herbs: marjoram, oregano, cilantro, parsley
1 bunch green garlic
¼ cup red wine vinegar
1 cup olive oil
1 bunch radishes, leaves removed and thinly sliced
1 bunch minutina, washed and dried or very thinly sliced spring onion
½ pound spinach, washed and dried
¼ pound feta, crumbled

PREPARATION

1. Fill a bowl with water and squeeze juice from the lemon into the water. Remove tough outer leaves of artichokes, peel the outer edge and stalk, slice in half and add to lemon-water. Bring a pot of salted water to a boil and blanch artichokes until tender, remove into an ice bath to stop cooking. In a non-reactive bowl or container, mix the herbs, red wine vinegar and olive oil together- set aside for 30 minutes.
   
   
2. Drain the artichokes, reserving marinade for dressing. In your salad bowl toss together radishes, minutina or onion, spinach and artichokes. Taste dressing and adjust seasoning with salt and freshly ground pepper as needed and whisk to re-combine all ingredients. Toss salad with dressing- just to coat- top with feta cheese and serve.