Artichokes, with garlic, mint, parsley and chiles
Watercress and chickweed salad, with Greek yogurt and chive dressing
The dressing is 3 tablespoons Greek yogurt (Chobani is a good brand, or you can just strain plain, unflavored yogurt overnight in cheesecloth suspended over a bowl in the refrigerator), mixed with the juice of half a lemon, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon zest, 1 tablespoon chopped chives, a pinch each of sea salt and freshly milled black pepper. Mix well until all ingredients are well-blended. This recipe will make more than enough dressing for the salad; use leftover dressing for sandwiches, or as a topping for steamed vegetables, or a baked potato.
