The sidedish of the year: Mushrooms, artichokes & nuts

The sidedish

(serves 4)

4 large mushrooms (champions preferably)
50 g baby spinach
handful of seeds and nuts
200g of artichoke hearts
Extra virgin olive oil

Chop the mushrooms, artichoke hearts and fry them and the spinach quickly in olive oil.

Add the nuts and seeds, and serve.

Works with literally anything, especially with yoghourt based dips and sauces.