top of page

Artichoke and Fennel Salad

serves 4

My favorite vegetables is the artichoke. I love them stuffed, steamed, in salads and fried. In this recipe, the tender baby artichokes marry perfectly with the fresh fennel in taste and texture. Get the very smallest ones you can find and you won’t need  to remove the hairy choke.

6 baby artichokes





½ lemon

Pinch of salt





1 bulb fresh fennel including fern top




1/8 cup truffle vinegar

¼ cup extra virgin olive oil

Celia’s Seasoning

Prepare fresh artichokes by removing the outer leaves, trimming the ends.


Slice in half lengthwise. 


Place in a pot of water with a ½ squeezed lemon and a pinch of salt.


Bring to a boil and cook until tender. (5-8 minutes) Drain and chill.


Cut the top off the fennel bulb and retain. Cut bulb into thin lengthwise slices.  Trim the ferns and set aside.


Toss the fennel slices, ferns, artichokes, oil      vinegar and seasonings together. Serve chilled.

Recipe by Celia Cerasoli ©

bottom of page