Artichoke, Potato and Asparagus salad

by Dr Antigone Kouris-Blazos

Have you ever wondered what to do with artichokes and asparagus and more importantly, how to get your kids to eat them!
This is a traditional Cretan recipe with a twist - I have added dill and asparagus to make it extra tasty.

Artichokes are an excellent source of vitamins (vit C, folate) and minerals (magnesium, potassium) and there is some evidence that they are good for the liver and can help lower your cholesterol. They are also an excellent prebiotic i.e they provide nutrition for the good bacteria in our bowel.

Ingredients (serves 6-8)

- 5 medium sized potatoes, peeled, steamed, cooled and then sliced into medium chunks
- 1 jar of marinated artichokes, cut each artichoke in half (or boil 6 fresh artichokes - click here to find out how)
- 1 jar/can asparagus (or steam a bunch of asparagus until tender), sliced into thirds
- extra virgin olive oil (as much as desired, a good drizzle will add more flavour)
- balsamic vinegar (as much as desired, about 2 tablespoons)
- salt
- small bunch of dill, chopped
- 20 pitted green olives (optional)

Method
Combine ingredients.
Serve with meat, fish or chicken. Great for barbeques.

last updated April 2003