Salads of artichokes with green beans and fennel with anchovies
If I’m making the entire sharing menu, I’m inclined to use a couple of tins of artichoke hearts (you need 350-400g drained weight) to lessen the workload. But when making just a few of the recipes, fresh artichokes are a treat. Marinated anchovies are a lively addition to any Provençal-style spread; I like to buy them without flavourings, which I can then add myself. Both salads can be made in advance.
‘Entertaining in a way that is as relaxing for the host as it is for the guests is a challenge’, says food writer Annie Bell. ‘I like to have a beautiful spread of dishes on the table for everyone to help themselves. The best spreads play to a particular palette, and it is hard to think of a more alluring one come summer than the flavours and aromas of Provence, Many of these dishes can be eaten at room temperature, avoiding last-minute juggling of pans.’
This recipe featured in our July 2023 issue. See all the best salad recipes from the House & Garden archive.
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