Ingredients

How to make it

  • 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.

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