Artichoke and Fennel Salad

The artichoke and fennel salad is a fresh and crunchy dish, great for a light dinner or a spring appetizer. Here’s the recipe to prepare this tasty salad.

Ingredients

• 4 fresh artichokes
• 2 fennel bulbs
• Juice of 1 lemon
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed
• Parmesan cheese shavings (optional)
• Chopped fresh parsley (optional)

Preparation

1. Begin by cleaning the artichokes: remove the outer harder leaves and the spiny tip. Cut off the stems and place the artichoke hearts in acidulated water with some lemon juice to prevent them from darkening.
2. Clean the fennel by removing the ends and the hardest part of the base. Also cut off the green parts and rinse them under running water.
3. Thinly slice the artichokes and fennel using a mandoline or a sharp knife. If you want, place the artichoke slices directly in the water and lemon as you cut them to keep them nice and white.
4. Drain the artichokes and place them in a bowl with the fennel, season with salt, pepper, the remaining lemon juice, and a generous drizzle of extra virgin olive oil. Mix well.
5. Let rest for about 10 minutes to allow the flavors to meld.
6. At the time of serving, you can add Parmesan cheese shavings and chopped fresh parsley for an extra touch of flavor and color.

Curiosity

Artichokes and fennel are known for their digestive and diuretic properties, making this salad not only tasty but also beneficial for wellbeing. Plus, this salad lends itself to many combinations: for instance, it can be enriched with oranges for a sweet-sour contrast or with walnuts for a crunchy touch.