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Spring artichokes, trimmed to the heart, are cooked with lemon and dressed with olive oil and herbs. A Fes and Meknes salad when the markets are green.

In the lush, green markets of Fes and Meknes, spring artichokes signal a seasonal shift. When these tender hearts appear, they are lovingly embraced in a salad that celebrates their arrival. This dish is a nod to the region's bounty, a simple yet refined testament to the fleeting beauty of springtime produce. As the markets come alive with fresh offerings, this salad finds its place at tables where the freshness of the season takes center stage. Simmered with lemon, the tender artichokes offer a vibrant yet mellow bite, enhanced by rich olive oil, fragrant herbs, and a hint of garlic, creating a harmonious blend of tangy, herbal flavors and soft textures reminiscent of Moroccan culinary traditions.