Method :
Trim the stems and cut across the top of
the artichokes. Remove most of the leaves - down to the white ones - and
set the artichokes in a pan with 3 inches of boiling salted water.
Reduce the heat, cover the pan, simmer until firm-tender, about 20
minutes; do not overcook. Remove the artichokes from the pan with a
slotted spoon. Remove the remaining leaves and scoop out the fuzzy
chokes. Slice the artichoke hearts into 1/4 inch slices.
Slice the mushrooms thin, about 1/8 inch.
Cut the fennel bulbs into quarters and cut away and remove the tough
center core. Slice the fennel thinly. Remove the ends from the endive
and separate the leaves. Whisk together the mustard, lemon juice, and
yogurt. Toss the fennel, mushrooms, and artichoke
slices with half the dressing. Arrange the endive on 4 salad plates and
drizzle over most of the remaining dressing. Top with the mushrooms,
fennel and artichokes mixture. Drizzle the remaining dressing over all.
Serves 4
A generous, satisfying salad - serve for
lunch, light supper, as an elegant first course or a festive dinner. The
artichoke hearts should be somewhat firm, not cooked until soft and
tender.
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