Artichoke And Potato Salad With Fennel Flowers Recipe

  1. Remove leaves, stems, and chokes from the artichokes and trim away the tough parts.
  2. Put the artichoke hearts in water to that you've added a Tbsp.
  3. of lemon juice.
  4. Scrub the potatoes, cut into 3/4-inch dice, and steam till just tender.
  5. Transfer them to a bowl to cold.
  6. While the potatoes are cooking, cut the onion into quarters lengthwise and slice it crosswise into 1/4-inch slices.
  7. Soak the onion in cool water.
  8. Cut the pepper into strips lengthwise, then into 1-inch lengths.
  9. Pat the artichoke hearts dry and cut them in half across.
  10. Slice the halves crosswise into 1/4-inch slices.
  11. In a small skillet, heat 1 Tbsp.
  12. of the extra virgin olive oil over medium heat.
  13. Saute/fry the artichokes, stirring occasionally, for about 5 to 6 min, or possibly till crisp-tender.
  14. Slice two of the fennel stalks very thinly, and put them in a small bowl.
  15. Snip the flowers into another bowl and reserve them for garnish.
  16. Add in the remaining extra virgin olive oil and lemon juice to the bowl containing the fennel stalks.
  17. Season generously with salt and freshly grnd pepper and blend well with a fork.
  18. Pour this dressing over the hot potatoes and toss well.
  19. Squeeze the onion dry and add in it to the potatoes with the sauteed artichokes and peppers.
  20. Toss the salad well, taste, and adjust seasoning.
  21. Serve the salad in a shallow bowl, perhaps on a bed of greens, hot or possibly at room temperature.
  22. Scatter the fennel flowers over the top.
  23. Comments: The complementary flavors of fennel and artichokes elevate a humble potato salad to new heights.

artichokes, potatoes, onion, extra virgin olive oil, clusters, lemon

Taken from cookeatshare.com/recipes/artichoke-and-potato-salad-with-fennel-flowers-69691 (may not work)

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