Contrary to its namesake sea asparagus ain’t actually asparagus, and is actually a succulent commonly found at coastal areas. That means the veggie’s already naturally seasoned, and basically plump with salt water. Artichoke attempts to balance this intense brininess (I believe) with creamy labneh (exceptional btw) and pickled garlic, but unfortunately I still found the final dish overwhelmingly salty. The first bite was great, but as we went along even having it with bread wasn’t enough to mitigate the saltiness. Perhaps if the pickled garlic carried more zest and a touch of sweetness (it tasted more like raw garlic, so the pungency didn’t really help), or if there were a fresh squeeze of citrus, it would’ve been a lot more enjoyable.