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A soothing winter salad

Artichokes are a vegetable I’ve written about before on this blog.

I described growing seasons, preparation and the different types of artichokes available to us (of which I won’t go into right now).

Nutritionally artichokes have an excellent profile: they are good for bone health (containing phosphorous, manganese, and magnesium), pregnancy (containing folic acid – which protects against neural tube defects in babies) and they are especially good for for your heart (by lowering blood pressure/cholesterol levels.)

I also commented on their deep, earthy flavour, which is even more pronounced when paired with mushrooms.

Well, here we go again…

Recipe: Warm artichoke, mushroom and spring green salad



100g jerusalem artichokes, peeled and sliced
200g mushrooms, sliced
200g spring greens
2 tbsp olive oil
1/2 apple, diced
50g hard cheese (parmesan or manchego), finely grated
1 garlic clove, finely sliced,
2 tbsp thyme
Salt and pepper, to taste


1. Bring a large pan of water to the boil and cook the spring greens for 5 minutes hen turn off the heat.
2. Next, place a medium pan over a medium heat and add the olive oil. Throw in the artichokes, turn down the heat and cook gently for 10 minutes, stirring occasionally to prevent them sticking to the pan.
3. Add the mushrooms to the pan and toss to coat in the oil. Cook for 5-7 minutes then add the garlic and thyme. Cook for a further 30 seconds before adding the cubed apple. Serve warm with a grating of cheese on top and some crusty bread.