Zesty artichokes, potato salad and galaktoboureko: Greek share plates for spring

Enjoy this trio of dinner party starters as the weather warms up, including Greek Australian chef Ella Mittis’s favourite dessert ever

This is my favourite way to cook artichokes. You can keep these artichokes under oil if you completely dry them out after blanching them. Just arrange them standing, cut-side down, in a tray covered with a clean tea towel. When they’re dry, pour a few tablespoons of olive oil in the bottom of a sterilised jar, fill it with artichokes and then cover them in olive oil. They’ll keep in the fridge for months and you can pull them out and fry them whenever you need.

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