Artichoke And Potato Salad With Fennel Flowers

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Artichoke And Potato Salad With Fennel Flowers

 

2 large artichokes

1 pound new potatoes

1 small onion

1/2 large yellow bell pepper, roasted, seeded and peeled

1/4 cup olive oil

4 fennel flower clusters with 6 " to 8 " stalks

1/2 lemon, juice only

black pepper, freshly ground to taste

salt to taste

 

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, cut into 3/4-inch dice, and steam until just tender.

Transfer them to a bowl to cool.

While the potatoes are cooking, cut the onion into quarters lengthwise and

slice it crosswise into 1/4-inch slices. Soak the onion in cold water. Cut the

pepper into strips lengthwise, then into 1-inch lengths.

Pat the artichoke hearts dry and cut them in half across. Slice the halves

crosswise into 1/4-inch slices. In a small skillet, heat 1 tablespoon of the

olive oil over medium heat. Saute the artichokes, stirring occasionally, for

about 5 to 6 minutes, or until crisp-tender.

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 generously with salt and freshly ground pepper and blend well

with a fork.

Pour this dressing over the warm potatoes and toss well. Squeeze the onion dry

and add it to the potatoes with the sauteed artichokes and peppers. Toss the

salad well, taste, and adjust seasoning.

Serve the salad in a shallow bowl, perhaps on a bed of greens, warm or at room

temperature.

Scatter the fennel flowers over the top.

 

 

 

 

 

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