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1
Remove leaves, stems, and chokes from the artichokes and trim away the tough parts.
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2
Put the artichoke hearts in water to that you've added a Tbsp.
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3
of lemon juice.
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4
Scrub the potatoes, cut into 3/4-inch dice, and steam till just tender.
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5
Transfer them to a bowl to cold.
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6
While the potatoes are cooking, cut the onion into quarters lengthwise and slice it crosswise into 1/4-inch slices.
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7
Soak the onion in cool water.
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8
Cut the pepper into strips lengthwise, then into 1-inch lengths.
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9
Pat the artichoke hearts dry and cut them in half across.
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10
Slice the halves crosswise into 1/4-inch slices.
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11
In a small skillet, heat 1 Tbsp.
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12
of the extra virgin olive oil over medium heat.
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13
Saute/fry the artichokes, stirring occasionally, for about 5 to 6 min, or possibly till crisp-tender.
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14
Slice two of the fennel stalks very thinly, and put them in a small bowl.
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15
Snip the flowers into another bowl and reserve them for garnish.
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16
Add in the remaining extra virgin olive oil and lemon juice to the bowl containing the fennel stalks.
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17
Season generously with salt and freshly grnd pepper and blend well with a fork.
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18
Pour this dressing over the hot potatoes and toss well.
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19
Squeeze the onion dry and add in it to the potatoes with the sauteed artichokes and peppers.
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20
Toss the salad well, taste, and adjust seasoning.
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21
Serve the salad in a shallow bowl, perhaps on a bed of greens, hot or possibly at room temperature.
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22
Scatter the fennel flowers over the top.
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23
Comments: The complementary flavors of fennel and artichokes elevate a humble potato salad to new heights.
