- 6-8 green globe artichokes
- 2 lemons, halved
- ½ bunch flat-leaf parsley
- 125 ml lemon juice, strained (½ cup)
- 60 ml olive oil (¼ cup)
- 65 gm salted capers, rinsed and drained (1/3 cup)
- 150 gm anchovies in olive oil, drained and halved lengthways
- 1Snap off the tough outer leaves from artichokes. Using a sharp knife, trim about 2.5cm from tops and discard. Rub lemon halves over cut surfaces until they’re well coated. Using a teaspoon, scoop out choke from centre of artichokes. Trim any coarse remaining outer leaves and trim stalk to about 5cm in length. Using a vegetable peeler, peel the tough outer skin from the stalk. Place in a bowl with water, squeezed lemon halves and parsley (which will help prevent oxidization) until required.
- 2To serve, drain artichokes well and discard lemon and parsley. Cut artichokes in half vertically, then thinly slice using a mandoline and place in a large bowl. Drizzle with lemon juice and toss to combine. Drizzle with oil, add capers and anchovies, season to taste with freshly ground black pepper and toss until well coated with oil. Spoon onto a platter and serve with fettunta.
Note The success of this salad depends on the quality of the artichokes. They should be small, green and very fresh, with tight leaves. Because they will oxidize quickly, they should be prepared and served immediately. Green artichokes are more suitable for eating raw. Serve with fettunta.