Cut off the tips of the artichokes. Peel away the hard outer leaves. Using a sharp knife, trim away the base and stem.
Rub with lemon. Cook in boiling water until done, approx. 25 minutes. Scoop from the pot and rinse in cool water. Quarter. Mix the salad with the spinach leaves and arrange over four plates. Cover with the artichoke hearts.
Heat the olive oil in a frying pan. Briefly sauté the mushrooms, sprinkle with salt and pepper and add the vinegar.
Beat the dressing by dissolving the honey in the vinegar and folding in the yoghurt. Lastly, add the walnut oil and beat into a nice thick dressing. Season with salt and pepper and pour over the salads.
Serve immediately with tasty bread.
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