Artichoke Salad with Spinach, Feta and Sugar Snap Peas

These artichokes, flavored them with lemon juice, olive oil and cumin seeds and tossed them in a salad with some leafy and crunchy things.
Course: Salad
Cuisine: Greece
Keyword: artichokes, feta cheese, spinach
Servings: 2


  • 1 jar marinated artichokes
  • 150 g baby spinach leaves
  • 200 g sugar snap peas
  • 80 g feta cheese
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • ½ tsp cumin seeds


  • Using a sharp paring knife, carefully slice open the sugar snap peas length ways along the curved edge of the pod. Remove the peas and place in a small bowl. Also keep sugar snap pod halves for the salad.
  • Empty artichokes into a strainer to drain, and gently rinse under warm running water, being careful not to break the artichoke pieces apart.
  • Place spinach leaves in the bottom of a salad bowl. Lay artichoke pieces, feta and sugar snap pods over spinach leaves and sprinkle the peas over the top.
  • Mix together the olive oil, lemon juice and cumin seeds and drizzle over salad.

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