Fennel and artichoke salad

Name: Fennel and artichoke salad recipe
Yield: 4
Ingredients: 1 small fennel bulb, damaged outer leaves removed; 2 young artichokes; 1 lemon, halved; 2 handfuls young rocket leaves, washed and dried; 1 tbs fruity extra virgin olive oil; 2 pieces preserved lemon, flesh removed

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by delicious. team

delicious. team

Oct 28, 2021

Artichokes discolour after a very short time exposed to the air, so it is important that they are tossed with the oil as soon as they have been sliced. This is an extract from Home by Stephanie Alexander.

1 small fennel bulb, damaged outer leaves removed
2 young artichokes
1 lemon, halved
2 handfuls young rocket leaves, washed and dried
1 tbs fruity extra virgin olive oil
2 pieces preserved lemon, flesh removed

Method

1.

Halve the fennel bulb from top to bottom and cut each half into very thin slices.
2.

Soak the slices in a bowl of water to which you have added a few ice cubes until you are ready to assemble the salad.
3.

Cut away the top third of each artichoke and discard. Strip the outside leaves until you get to the pale heart.
4.

Scoop out and discard any hairy choke present, along with any sharp, pink pointy leaves. Rub the cut surfaces with the lemon but do not slice the artichokes yet.
5.

Lift the fennel slices from the icy water and dry well. Place in a salad bowl with the rocket leaves. Drizzle with the olive oil and sprinkle with a pinch of salt.
6.

Rinse and finely slice preserved lemon, if using, and add it to the bowl. Thinly slice the artichoke hearts and add to the salad, then toss lightly together without delay. Grind on a little pepper and serve.