Black Cat’s Warm Artichoke Salad

Name: Black Cat's Warm Artichoke Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 artichokes, cleaned, halved, and boiled; 4 lemons, boiled and cut in half; 4 spring onions, boiled; 8 new potatoes, boiled, peeled, and halved; 1 fennel bulb, boiled and quartered; 1 handful parsley sprigs; 1 ⁄ 2 cup extra-virgin olive oil; Salt and freshly ground black pepper

Serves
serves 4

We came across this recipe, from San Francisco chef and restaurateur Reed Hearon, while putting together the very first SAVEUR 100 issue in January 1999.

Ingredients

4 artichokes, cleaned, halved, and boiled
4 lemons, boiled and cut in half
4 spring onions, boiled
8 new potatoes, boiled, peeled, and halved
1 fennel bulb, boiled and quartered
1 handful parsley sprigs
¹⁄₂ cup extra-virgin olive oil
Salt and freshly ground black pepper

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Instructions

Step 1

Combine artichokes, lemons, onions, potatoes, fennel, and parsley in a large bowl. Squeeze juice from 4 of the lemon halves into bowl, then discard rinds.

Step 2

Add oil, season to taste with salt and pepper, and toss lightly.

Combine artichokes, lemons, onions, potatoes, fennel, and parsley in a large bowl. Squeeze juice from 4 of the lemon halves into bowl, then discard rinds.
Add oil, season to taste with salt and pepper, and toss lightly.