Spicy artichokes, potato salad and galaktoboureko: Greek plates to share for spring

Artichokes with broad beans and peas

This is my favorite way to cook artichokes. You can store these artichokes in oil if you dry them completely after blanching them. Simply place them upright, cut side down, on a tray covered with a clean tea towel. When they are dry, pour a few tablespoons of olive oil in the bottom of a sterilized jar, fill it with artichokes and then cover them with olive oil. They keep in the fridge for months and you can take them out and fry them whenever you need them.

Serves 6 as a side dish

3 lemons1 kg baby artichokes500ml red wine vinegar, plus 3 tbsp for garnish½ bunch thyme2 oranges 3 clove garlic, sliced Flaky salt and freshly ground black pepper, to taste400g shelled fava beans (or 800g unshelled)4 tablespoons extra-virgin olive oil 200 g shelled peas (or 350 g unshelled)½ cup torn mint

Fill a large bowl with water, halve the lemons, squeeze the juice into the water and add the lemon

Clean the artichokes, removing the tougher outer leaves until you reach the heart of the artichoke, which has lighter, more tender leaves.

< p class="dcr-kpil6a">Cut off the tip of the artichoke and carve the base. Rub the artichoke with half of the remaining lemon and immerse the cleaned artichoke heart in the bowl of water .

Pour the vinegar, thyme, juice and zest of one orange and two cloves of garlic into a saucepan with one liter of water. Season with salt and pepper Bring to a boil over medium heat Once boiling, add the artichokes.

Cook over medium-low heat until the artichokes are tender and can be easily pierced with a knife.

Drain the artichokes.

Put the broad beans in a pan of boiling water and blanch them until tender. It shouldn't take long at all; if fresh, the beans may only take a minute. Drain and refresh under cold water then peel the beans and discard the skins. Transfer to a large bowl.

Quickly blanch peas, refresh in cold water until completely cooled.

In a frying pan, add the remaining garlic, two tablespoons of olive oil and the artichokes and sauté gently until colored.

Then add the beans to...