Fennel and Artichoke Salad

Ingredients

• 12 small artichokes
• Sea salt
• 1 lemon (juice)
• 6 baby fennels
• 1 tsp sharp mustard
• 2 tbsp dry white wine
• 1 tsp Honey
• 2 tbsp wine vinegar
• 6 tbsp Olive oil
• 2 sprigs parsley
• 1 tbsp capers
• pepper (ground)
• 80 g Parmesan

Instructions

1. 1.

   Clean, rinse the artichokes, remove outer tough leaves, trim stems, peel and cut into wedges. Boil in salted water with half of the lemon juice for 2-3 minutes until slightly firm. Shock in cold water and drain well.

2. 2.

   Wash and clean the fennel, slice lengthwise into thin ribbons or shave. Set aside fennel greens for garnish.

3. 3.

   In a screw-top jar combine remaining lemon juice, mustard, wine, honey, vinegar, and olive oil; shake well. Rinse parsley, dry, strip leaves. Add some leaves with chopped capers to the dressing and season with salt and pepper.

4. 4.

   Arrange artichokes, fennel, fennel greens, and remaining parsley on plates and drizzle dressing over them.

5. 5.

   Grate parmesan over the salad and serve immediately.