Egg salad with artichokes

A delicious egg salad which can be served proudly at the Easter table but also any other day during the next months when the artichokes will be again in their season. Plenty of Easter eggs will be around so this is a good idea of a recipe to use some of them and enjoy in a different way

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the salad:
4 large artichokes, tinned or from a jar (fresh when in season***)

8 hard-boiled eggs, cut in quarters
1 large carrot, coarsely grated
2 stalks of celery, finely chopped
1 tbsp of capers, well rinsed
2 Spring onions, finely chopped
2 tbsp of flat-leaf parsley, finely chopped
salt
pepper

For the dressing:
2 tbsp of mayonnaise
2 tbsp of yoghurt
2 tbsp of malt vinegar
2 tbsp of olive oil

Method:

Rinse the artichokes, pat dry and cut in thin slices. If it happens to be really small then cut in half.

Put in a large salad bowl the artichokes, 7 of the eggs, the carrot, the capers, the celery, the Spring onions, the parsley, salt and pepper. Gently stir the ingredients with two spoons so not to ruin the eggs.

Put in a bowl the dressing ingredients and beat well with a whisk. Pour over the salad, decorate with the last egg on top and serve immediately.

***Note:
When it comes to fresh artichokes, while you clean them you put them in a large bowl filled with water along with the juice of 2 lemons and 1 tbsp of flour so they won't go black. When you finish, you rinse well, cut into thick slices and leave in a bowl with water and malt vinegar for the whole night. Then you drain and allow to dry well before using.