Salads of artichokes with green beans and fennel with anchovies
If I’m making the entire sharing menu, I’m inclined to use a couple of tins of artichoke hearts (you need 350-400g drained weight) to lessen the workload. But when making just a few of the recipes, fresh artichokes are a treat. Marinated anchovies are a lively addition to any Provençal-style spread; I like to buy them without flavourings, which I can then add myself. Both salads can be made in advance.
‘Entertaining in a way that is as relaxing for the host as it is for the guests is a challenge’, says food writer Annie Bell. ‘I like to have a beautiful spread of dishes on the table for everyone to help themselves. The best spreads play to a particular palette, and it is hard to think of a more alluring one come summer than the flavours and aromas of Provence, Many of these dishes can be eaten at room temperature, avoiding last-minute juggling of pans.’
This recipe featured in our July 2023 issue. See all the best salad recipes from the House & Garden archive.
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Ingredients
Serves 6
For the artichokes
For the artichoke and green bean salad
For the fennel andanchovy salad
Methods
Step 1
For the artichoke salad, select a casserole large enough to hold 4 artichokes base-down, or use two pans. Fill with water, bay leaves, thyme and a splash of oil. Bring to the boil. If using fresh artichokes, snap off stalks at base and place base-down in pan. Bring back to boil, cover with a lid, leaving a gap for steam to escape. Cook over low heat for 35 minutes, or until a small, sharp knife can be inserted into the hearts easily. Transfer to a plate, top-down. Leave to cool.
Step 2
When cool, pull off and discard the outermost fibrous leaves, working towards the fine, silky inner dome. Trim the base of the heart, scoop out the choke then tidy heart cavity with a teaspoon. Slice into slim wedges. If using tinned, remove from tin and slice.
Step 3
Cook the beans in salted water for 3-5 minutes, until just tender, drain into a sieve and refresh under cold water. Combine the artichokes and beans in a large bowl, add the oil and lemon juice, and season. Bash the olives with a mug to split open, discard stones and halve. Add to the bowl along with the remaining ingredients.
Step 4
For the fennel and anchovy salad, trim the base off the fennel bulb, and cut off and discard any brown or tough leaves. Halve lengthways, then slice widthways as finely as possible. Toss in a medium bowl with the lemon juice and some sea salt, then mix in the shallot and chilli. Set aside for at least 1 hour.
Step 5
Add the oil and toss, then mix in the anchovies and parsley. Spread over a serving plate. This can be prepared several hours before serving and set aside in a cool place.
