Instructions: Remove leaves, stems, and chokes from the artichokes and trim away the tough parts. Put the artichoke hearts in water to which youve added a tablespoon of lemon juice.

Scrub the potatoes, cut into 3/4-inch dice, and steam until just tender.

Transfer them to a bowl to cool. While the potatoes are cooking, cut the onion into quarters lengthwise and slice it crosswise into 1/4-inch slices. Soak the onion in cold water. Cut the pepper into strips lengthwise, then into 1-inch lengths. Pat the artichoke hearts dry and cut them in half across. Slice the halves crosswise into 1/4-inch slices. In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Saute the artichokes, stirring occasionally, for about 5 to 6 minutes, or until crisp-tender.

Slice two of the fennel stalks very thinly, and put them in a small bowl.

Snip the flowers into another bowl and reserve them for garnish.

Add the remaining olive oil and lemon juice to the bowl containing the fennel stalks. Season generously with salt and freshly ground pepper and blend well with a fork.

Pour this dressing over the warm potatoes and toss well. Squeeze the onion dry and add it to the potatoes with the sauteed artichokes and peppers. Toss the salad well, taste, and adjust seasoning.

Serve the salad in a shallow bowl, perhaps on a bed of greens, warm or at room temperature. Scatter the fennel flowers over the top.

Comments: The complementary flavors of fennel and artichokes elevate a humble potato salad to new heights.

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