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.

Black Cat’s Warm Artichoke Salad Black Cat’s Warm Artichoke Salad
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.
Yield: serves 4


  • 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


  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.