Recipe for 4 people

​INGREDIENTS
8 small artichokes
200 g spanish salad orspinach
120 g chickpea puree
400 gstock fish, prepared and cut into 4 strips
100 g roasted onion
4 roasted andpeeled date tomatoes
thyme
salt,pepper and olive oil

PREPARATION
Clean artichokes and cut of the top.Steam the Spanish salad or spinach ina little olive oil. Add salt. Roast the individualpieces of fish in a little oil fromall sides and keep them warm. Cut thedate tomatoes into pieces, mix with theroasted onion and thyme. Season. Cookthe artichokes for about 7 minutes insalty water. Fill the Spanish salad intothe artichokes and re-heat the chickpeapuree.

SERVING SUGGESTION
Put the chickpea puree onto a plate andplace the artichokes right on top of it.Add the stock fish and decorate with
herbs and some lemon butter.