Name: Pinzimonio (Crudit’s)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 small head of celery with leaves (preferably the pale, inner stalks); 1 small bunch of radishes; 3 medium-sized fennel bulbs; 6 small spring onions (scallions), trimmed; 1 lemon, cut into wedges to serve plus a little extra juice for cleaning artichokes; about 375 ml (1½ cups) extra virgin olive oil; 6 medium-sized globe artichokes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a delicious fresh antipasto dish, which relies on the freshness and quality of its ingredients. Raw vegetables are dipped into the finest extra virgin olive oil served on the side. Lemon wedges are served separately for everyone to make their own little mix to suit their tastes, and ingredients are varied according to season.

Ingredients

3 medium-sized fennel bulbs
6 small spring onions (scallions), trimmed
1 small head

Method

Wash the vegetables, drain well and pat dry. Prepare a bowl of cold water with some lemon juice.

Trim the artichokes of their tough outer leaves. Chop off about a third of the top spear. Cut off the stem, leaving about 3 cm (1¼ in) and trim down towards the end into a pyramid point, trimming away the dark outer green stem. Divide lengthways into quarters. Trim away the choke. Put them i