Fennel Artichoke Salad
Fenchel-Artischockensalat is a recipe with fresh ingredients from the category of flower vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 artichokes
- 1 lemon
- Salt
- 1 head fennel
- 0.5 bunch Parsley
- arugula
- 1 Garlic clove
- 1 tbsp capers
- 4 tbsp olive oil
- pepper (ground)
Instructions
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1.
Carefully remove the outer leaves of the artichokes. Trim the tips of the remaining leaves, peel the stem to a point. Slice or shave the artichokes lengthwise into very thin slices. Squeeze half a lemon and mix the juice with the artichoke slices. Lightly salt and let rest about 15 minutes.
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2.
Wash and clean the fennel, set aside the tender green parts. Halve the head, remove the core, and slice or shave it lengthwise into fine slices. Add the fennel to the artichokes.
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3.
Wash and dry parsley and arugula, pick off the leaves and finely chop. Peel and finely chop the garlic. Peel the remaining lemon half so that the white membranes are removed, dice the flesh, removing seeds.
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4.
Blend herbs with fennel greens, garlic, lemon flesh, capers and olive oil in a food processor. Season the sauce with salt and pepper and mix with the vegetables. If needed, add more lemon juice.
