Ingredients

For the Salad

  • 8 wild tender artichokes
  • A drizzle of olive oil
  • 2–3 sprigs fresh fennel (fronds and stalks)
  • 4 cloves garlic (unpeeled)
  • 2 carrots, finely chopped
  • 2 spring onions, thinly sliced
  • Salt and pepper, to taste

For the Dressing

  • 2 Tbsp olive oil
  • 2 Tbsp Greek yogurt (2% fat)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp vinegar
  • 1 tsp honey
  • 1 Tbsp mustard
  • Chopped dill and fennel fronds, to taste
  • Salt and pepper, to taste

Equipment

  • Baking tray
  • Mixing bowl

Instructions

1. Prepare the Artichokes

Clean the artichokes and cut each heart in half. As you clean them, immediately submerge them in a bowl of water with the juice of two lemons to prevent browning. Once all are prepped, rinse and drain well.

2. Roast the Artichokes

Preheat the oven to 200°C (390°F) on fan mode.
Line a small baking tray with parchment paper. Add the artichokes, fennel sprigs, garlic cloves (with skins on), a drizzle of olive oil, salt, and pepper. Toss to coat evenly.

Roast on the middle rack for about 20 minutes, until the artichokes are tender and aromatic. Be careful not to overcook them—they should not brown too much.

Let the roasted vegetables cool.

3. Assemble the Salad

Transfer the cooled artichokes to a salad bowl. Add the chopped carrots and spring onions.

Squeeze the roasted garlic cloves to extract the soft, sweet flesh. Mash the garlic in a bowl, then add all the dressing ingredients. Whisk until smooth and fully combined.

Pour the dressing over the salad and toss gently to coat. Serve immediately.

Variations

Boiled Artichokes

Clean and boil the artichokes in salted water with the juice of ½ lemon for 15 minutes, until tender. Drain and serve simply with olive oil and lemon.

Raw Artichokes

Choose only very tender artichokes. Clean them and soak in lemon water as you work. Once ready, dry them well and slice very thinly.

Toss the slices with lemon juice, a drizzle of olive oil, and a pinch of salt. Serve plain, with shavings of graviera cheese, or tossed into a green salad with your favorite vinaigrette.

Enjoy!

Source: Argiro Barbarigou