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Artichoke salad with lemon and fennel

Monica Galetti demonstrates how to prepare an Artichoke salad with lemon and fennel.

Artichoke salad with lemon and fennel

SERVES 4

4 globe artichokes
Olive oil, for cooking
1 garlic clove, peeled
1 small baguette, very thinly sliced
1 large fennel bulb, with fronds reserved
10g baby spinach
10g rocket or dandelion leaves
1 tbsp chive batons
1 tbsp flat-leaf parsley leaves
1 tbsp pickled walnuts, roughly chopped
1 small preserved lemon - seeds removed, skin finely sliced and flesh roughly chopped
2 walnuts, to garnish
Sea salt and freshly ground black pepper

DRESSING

100ml walnut oil
1 tsp Dijon mustard
2 tbsp white balsamic vinegar

Prepare the artichokes and set aside in a bowl of acidulated water.

Heat a little olive oil with the garlic clove in a frying pan and cook the baguette slices on both sides until golden, then drain on kitchen paper.
Thinly slice the fennel, using a mandolin, and place in a bowl of iced water. Still using a mandolin, thinly slice the prepared artichoke into a large bowl. Drain the fennel and add to the artichoke.

Gently mix in the baby spinach, rocket or dandelion, and the herbs. Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with salt and pepper.

For the dressing, whisk the walnut oil, mustard and vinegar together and use to dress the salad. Finely grate the walnuts for garnish and sprinkle over the salad. Add crisp baguette slices.

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