On France's Mediterranean island of Corsica, noted for its rugged beauty and individualistic cookery, characteristic salads are made with flavorful, locally grown vegetables. Two of the best are the globe artichoke, a member of the daisy family and an aristocratic relative of the humble thistle, which has an appealing, nutlike flavor; and aromatic fennel, which has an anise flavor. They combine to make an interesting salad. If available, use fresh instead of frozen artichokes
What You Need:
4 medium-sized bulbs fennel
1 package (9 ounces) frozen artichoke hearts, cooked, chilled, and cut into halves
