Black Cat’s Warm Artichoke Salad

  • 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.


  • 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
  • 12 cup extra-virgin olive oil
  • Salt and freshly ground black pepper


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.

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