4
Easy
10 minutes
15 minutes
Cook the potatoes in a saucepan of rapidly boiling water until tender, then drain.
Slice into rounds.
Toss in the whole-grain mustard, lemon juice and olive oil until coated.
Cut the artichokes in half and scatter over the potatoes.
Top with the red onion slices and baby leaves.
Season to taste and serve.
Cook’s notes: This recipe is a great way to use up leftover roast potatoes. Add a handful of green olives for extra flavour.
Pickled artichokes are readily available, but you can also make your own following Abigail's recipe for Gruyere melted on rye topped with home-pickled artichokes.
