Serves 4 as a starter or 6 as a shared platter

Prep time 5mins


12 quarter preserved artichoke hearts (from 3 whole ones) (Make your own recipe)
100 g rocket leaves
20 g fresh mint
20 g fresh parsley
Handful peashoots
2 – 3 tbsp. preserved lemon mayo
Olive oil
Salt and pepper


Drain artichoke hearts well. Place the rocket leaves on a plate and roughly tear herbs over it. Gently toss artichokes, rocket, mint, parsley, peashoots, olive oil, salt and pepper together. Top with a generous dollop of preserved lemon mayo and serve.

Ljuana Xuereb

Ljuana Xuereb

Ljuana loses herself in her kitchen, with fresh local and homegrown produce. In her words, they don't eat to live, rather they live for food.

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