Boil or steam artichoke heart with a bit of lemon juice and olive oil
Wash and drain quinoa very well before cooking and then boil like pasta with enough water to cover and make sure it is crunchy and not so mushy (takes about 5-8 minutes). Drain and set aside
Spread the purslane leaves on your plate
Add part of the cooked quinoa and add artichoke heart on top
Place some more quinoa in the middle of the artichokes and decorate with fresh herbs
Mix lemon juice, olive oil, salt, lemon zest and pour over the plate
Alternatively, you can mix them all in a bowl, slicing artichokes in to little pieces, adding pieces of walnuts, sliced dried tomatoes and the sauce. Decorate with fresh herbs
Add 1tbs of fermented lemon sauce chutney on top