Black Cat's Warm Artichoke Salad
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.
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
Handful of parsley sprigs
1⁄2 cup extra-virgin olive oil
Salt and freshly ground black pepper
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.
2. Add oil, season to taste with salt and pepper, and toss lightly.