Artichoke and Fennel Salad (Insalata di carciofi e finocchi)

Ingredients for 4 persons

3 Cleaned Artichokes
1 Fennel Bulb
1 Can (150 gr - 5.29 oz) Artichoke Hearts
30 gr (1.05 oz) Pine Nuts
2 Tablespoons Grated Parmesan
1 Garlic Clove
Basil Leaves
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Artichoke and Fennel Salad (Insalata di carciofi e finocchi)

Place the fennel bulb on a chopping board, cut in half, finely slice and transfer it slices to a large bowl
Place the artichokes on the chopping board and slice them very thin the same way

Artichoke dip
Put the garlic in your food processor then add the pine nuts, artichoke hearts, 2 tablespoons of grated parmesan, a pinch of black pepper, a pinch of salt, 3-4 basil leaves and pour in abundant olive oil
Mix on medium speed until the mixture is homogeneous, if the dip is too thick add some more olive oil

Remove the artichoke slices from the water and transfer it to the bowl with fennel, drizzle with olive oil, add a pinch of black pepper, a pinch of salt and artichoke dip. Toss gently to coat, transfer to a serving dish, pour the dip around the salad, drizzle with olive oil and serve