Winter Artichoke Salad
When I shop at the markets I act a little suspiciously around the artichokes stalls. I stand next to older people, almost like a stalker, ready to pounce on them for a recipe. Overwhelmingly, when I do ask someone buying artichokes, how they are going to prepare them, they mostly say, ‘raw in a salad
So here’s a dish form Liguria which is quick, fresh, and healthy and uses all ingredients which you’ll find in season together.
1 small head of red raddichio lettuce
1 bulb of fennel
Keep a few of the out leaves of the radicchio if you want to use them as a garnish
Wash, rinse and shred the radicchio
Clean the fennel, chop on half and slice finely roughly
Prepare the artichokes. Cut in half and also slice very finely.
Peel and finely slice a small onion.
Mix all the vegetables together ina large salad bowl.
prepare a simple citronnette by whisking together some olive oil, lemon juice and a pinch of salt.
Pour over the salad.
Toss well and serve.
As the artichokes are not going to be cooked they will need to keep as vibrant as possible, so lemon water may not do the trick. You can cut them and sqeeze teh lemon straight onto them making sure you have completely covered them. I suggest leaving the slicing of the artichoke until after you have prepared the citronnette as they will beging to oxidise and darken. Toss them into the salad last. Toss it well and serve.