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Ingredients
- 4 large or 8 small artichokes
- 12 asparagus spears
- 400g of new potatoes
- a handful of small radicchio leaves (or any bitter salad leaf)
- 4-5 tbsp of extra virgin olive oil
- 2-3 tbsp of red wine vinegar
- salt and pepper
Method
For four people, prepare 4 large or 8 small artichokes as described above. Cut each one into bite-sized wedges and place in a large bowl. Blanch 12 asparagus spears in boiling, salted water for 2 minutes, refresh by plunging into ice water, then cut into 3-4cm pieces and add to the artichokes. Boil 400g of new potatoes - use small chats or kipflers - in their skins. Cool, peel, cut into bite-sized pieces and add to the bowl. Add a handful of small radicchio leaves (or any bitter salad leaf) and toss with 4-5 tbsp of extra virgin olive oil, 2-3 tbsp of red wine vinegar, salt and pepper.
Serve immediately.
