Artichoke appetizer

for 4 people
4 artichokes
2 lemons
Salt
1 fennel
1 clove of garlic
2 Tablespoons extra virgin olive oil
2 tablespoons capers
2 tablespoons chopped parsley,
some leaves of parsley

Clean the artichokes by removing the toughest leaves, wash and slice very thin.

Put them in a bowl and add the .5 lemon juice and a pinch of salt.

Clean the fennel, wash, dry, cut into thin slices and add artichokes.

Cut very thinly .5 lemon (rind included) and add it to the salad.

Whisk the olive oil, garlic, a tablespoon of capers, rinsed and wrung out well;

Add the lemon juice and mix with a fork, which gives it an emulsion.

Add the chopped parsley and pour the dressing over vegetables.

Stir well and serve garnished with capers and parsley leaves.