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Only
the freshest, most ender artichokes are suitable.
-
Have
one or two large, juicy lemon wedges ready to rub over all the cut
surfaces as you work to prevent discoloration.
-
Remove
the tough outer leaves.
-
Cut
off the upper section of the remaining leaves, leaving the fleshly,
edible base of each leaf attached to the stem.
-
Doing
this will expose a central 'cone' of leaves: slice about 1 inch or
2.5 cm off the top of this and part the leaves to gain access to the
'choke', the spiny filaments which must be carefully trimmed away,
leaving the fleshy, dish-shaped heart intact.
-
Use a
small, sharp knife to scrape away the skin form the stalk.
-
As
each artichoke is finished, drop it into a bowl of cold water
acidulated with the juice of a lemon.
-
Set
aside for 15 minutes.
-
If the
carrots are very young and tender, scrub well and leave whole with a
little stalk attached.
-
If
larger, peel and cut lengthwise into quarters.
-
Discard the outermost layer of the fennel, cut the bulbs form top to
bottom, dividing them into quarters, and rinse well.
-
Cut
the celery heart lengthwise in half of quarters, wash and drain.
-
Trim
and wash the radishes, leaving any fresh, unwilled leaves attached.
-
Trim
the scallions, leaving only a short length or green leaf attached.
-
Unless
they are very fresh and firm, remove the outermost layer of the
bulb.
-
Drain
the artichokes thoroughly and pat dry with paper towels.
-
Arrange all the vegetables on a large serving platter.
-
Place
the platter in the middle of the table and give each person a plate
and small bowl.
-
Place
containers of oil, vinegar, freshly squeezed lemon juice, salt and
pepper on the table and let each diner prepare their own bowl of
dressing to dip the vegetables into.
-
Serve
with plenty of fresh salad.