Gardening Dream Salad- New potatoes and artichoke salad

Beside colorful flowers and aromatic herbs, late spring it's amazing for new potatoes right out of the garden.

I've been blessed with artichoke flowers that are apparently the most beautiful flowers in the garden.

Wild rocket is great in every kind of salad.

Ingredients:

• 1000 g of new potatoes
• ½ teaspoon of sea salt
• 2 artichokes (150 g)
• 1 lemon
• 200 g of peas
• 2 tablespoons of extra virgin olive oil
• handful fresh chives
• 200 g of fresh wild rocket
• 1 small jar of homemade canned corn
• ½ teaspoon of red pepper flakes

For the vinaigrette:

• 1 tablespoon of extra virgin olive oil
• 2 teaspoons of Dion mustard
• 2 teaspoons of apple cider vinegar
• ½ a teaspoon of sea salt

Preparation:

1. Wash the potatoes and scratch off the skin. Place them in a pot, cover with water and add salt. Boil them for 20 minutes. Drain and set aside.
   
2. Halve and clean the artichokes. Rub it with lemon.
   
   Clip the wooden flower. Wash it in water and lemon juice.
   
3. Place the artichokes and raw peas in a steamer. Steam for 20 minutes.
   
4. In a nonstick pan, heat up a tablespoon of olive oil and put in potatoes. Cook for about 7 minutes, then turn them around. Add steamed peas. Cook for another 5 minutes, mixing occasionally. Place it on a plate or a salad bowl.
   
5. Wash fresh wild rocket. Open a jar of canned corn and drain it. Mix corn and wild rocket with the salad.
   
6. Chop fresh chives and add it on the top of the salad. Sprinkle a bit of red pepper flakes on top.
7. In a nonstick pan, heat up a tablespoon of olive oil and roast the artichoke pieces. Add it to the salad.
   
8. Prepare the vinaigrette dressing mixing extra virgin olive oil, apple cider vinegar, Dion mustard and sea salt.
   
   Drizzle on the top of the salad.