Artichoke Salad with Anchovies in Oil, Olives and Croutons

Method

1. Prepare the Tropea spring onion: trim roots and outer layer, slice diagonally not too thin.
2. Blanch the sliced onion in boiling water with a tablespoon of white wine vinegar for about 1 minute, then transfer to ice water to stop cooking.
3. Cut stale bread into small cubes for croutons.
4. In a pan, heat extra virgin olive oil with a garlic clove and a chili pepper to infuse flavor.
5. Fry the bread cubes in the hot oil until golden and crispy, season with salt, drain on paper towels; reserve the fried garlic and chili for decoration.
6. Clean the artichokes: remove tough outer leaves, trim the stem, cut off the top, halve, remove the inner choke with a small knife, slice thinly.
7. Immediately dress the sliced artichokes with lemon juice to prevent browning, then add salt and abundant extra virgin olive oil, mix.
8. Add the blanched onion to the artichokes.
9. Add the pitted olives and mix.
10. Plate the salad, add the croutons, and top with anchovy fillets in oil (about 8).
11. Decorate with the fried chili and garlic.
12. Serve.