Baby Artichoke Salad with Mastiha, Mint and Feta Vinaigrette

  • 1 large lemon

  • 12 young artichokes

  • 1/3 cup Mastiha-scented extra virgin olive oil

  • Strained juice of 1 large lemon

  • 1 garlic clove, minced

  • ½ cup chopped fresh mint or basil

  • Freshly ground black pepper

  • 3 Tbsp. crumbled Greek feta

  • 1-2 scallions or spring onions, very finely sliced

  1. Cut the lemon in half and squeeze it into a bowl filled with 3-4 cups water. Using a sharp paring knife, cut off the tough outer leaves and thorny top leaves from each artichoke. Cut the artichokes in half lengthwise and with a teaspoon scrape out the fuzz. Cut each half again in half lengthwise and drop into the lemon water.

  2. Place the olive oil, lemon juice, garlic, mint or basil, pepper, and feta in a blender and pulse together. Drain the artichokes from the lemon water, place in a bowl, add the feta vinaigrette, and toss. Garnish with scallion rounds and serve.