Artichoke and Potato Salad with Fennel Flowers Recipe

How to make it

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• Remove leaves, stems and chokes from the artichokes and trim away the tough parts.
• Put the artichoke hearts in water to which you've added a tablespoon of lemon juice.
• Scrub the potatoes and cut into 3/4-inch dices and steam until just tender.
• Transfer them to a bowl to cool.
• While potatoes are cooking cut onion into quarters lengthwise and slice crosswise into 1/4-inch slices.
• Soak onion in cold water.
• Cut pepper into strips lengthwise then into 1-inch lengths.
• Pat the artichoke hearts dry and cut them in half across.
• Slice halves crosswise into 1/4-inch slices.
• In a small skillet heat 1 tablespoon of the olive oil over medium heat then saute artichokes stirring occasionally for 6 minutes.
• Slice two of the fennel stalks very thinly and put them in a small bowl.
• Snip the flowers into another bowl and reserve them for garnish.
• Add the remaining olive oil and lemon juice to the bowl containing the fennel stalks.
• Season with salt and freshly ground pepper and blend well with a fork.
• Pour this dressing over the warm potatoes and toss well.
• Squeeze onion dry and add it to the potatoes with the sauteed artichokes and peppers.
• Toss salad well.
• Serve at room temperature with fennel flowers scattered over the top.