Black olives

Serving two:

3 artichokes
1 tabespoon black olives, pitted and chopped
1 tablespoon nutritional yeast
2 teaspoon extra virgin olive oil
1 teaspoon lemon juice + ½ lemon
1 teaspoon dry thyme



Artichokes get black very fast, to avoid this prepare a bowl with water and the juice of ½ lemon and drop the artichokes when they are clean.
To clean the artichoke first snap off the most dark and hard leaves until the pale and tender remain
Cut off the top 1/4 inch of the artichoke.
Trim the stem end and any dark parts around the bottom.
Cut the artichoke in half lengthwise, with a spoon scoop out and discard the hairy choke .
Cut thin with a mandolin and drop into acidulated water.
Remove from the water, mix with the other ingredients and serve.