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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
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What You Need:
(To Serve: 4 - 6)
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4 medium-sized bulbs fennel
1 package (9 ounces) frozen artichoke hearts, cooked, chilled, and cut into halves
¼ cup olive oil
2 tablespoons fresh lemon juice
¼ teaspoon dried oregano or thyme
Salt, pepper to taste
1 large tomato, peeled and cut into wedges
12 pitted black olives
6 small sardines or flat anchovies, drained
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Translate this recipe:
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| How To Cook: |
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1. Trim any green, feathery tops from fennel and remove tough outer stalks.
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2. Cut into thin slices. Arrange on a plate with artichokes.
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3. Combine oil, lemon juice, oregano or thyme, salt, and pepper; pour over vegetables.
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4. Garnish with tomato wedges, olives, and sardines or anchovies.
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