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.