Artichoke And Potato Salad With Fennel Flowers |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is very different, very unique and very tasty. A great twist on the ordinary potato salad. Enjoy Ingredients:
2 large artichokes |
1 pound new potatoes |
1 small white onion |
1/2 large yellow bell pepper roasted seeded and peeled |
1/4 cup olive oil |
4 fennel flower clusters with 6 stalks |
1/2 lemon juice only |
1 teaspoon freshly ground black pepper |
1 teaspoon salt |
Directions:
1. Remove leaves, stems and chokes from the artichokes and trim away the tough parts.
2. Put the artichoke hearts in water to which you've added a tablespoon of lemon juice.
3. Scrub the potatoes and cut into 3/4-inch dices and steam until just tender.
4. Transfer them to a bowl to cool.
5. While potatoes are cooking cut onion into quarters lengthwise and slice crosswise into 1/4-inch slices.
6. Soak onion in cold water.
7. Cut pepper into strips lengthwise then into 1-inch lengths.
8. Pat the artichoke hearts dry and cut them in half across.
9. Slice halves crosswise into 1/4-inch slices.
10. In a small skillet heat 1 tablespoon of the olive oil over medium heat then saute artichokes stirring occasionally for 6 minutes.
11. Slice two of the fennel stalks very thinly and put them in a small bowl.
12. Snip the flowers into another bowl and reserve them for garnish.
13. Add the remaining olive oil and lemon juice to the bowl containing the fennel stalks.
14. Season with salt and freshly ground pepper and blend well with a fork.
15. Pour this dressing over the warm potatoes and toss well.
16. Squeeze onion dry and add it to the potatoes with the sauteed artichokes and peppers.
17. Toss salad well.
18. Serve at room temperature with fennel flowers scattered over the top.
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