Drain the fennel and add to the artichoke. Gently mix in the baby spinach, rocket or dandelion, and the herbs. Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with ...

Drain. When artichokes are cool enough to handle, cut each into 8 wedges (skip this step if using artichoke hearts). Heat the butter in a large skillet, add artichokes and garlic, and sauté until ...

Whisk the egg whites in a large bowl until foamy ... the oven and set aside to rest for 15 minutes while you make the salad. Heat the vegetable oil in a frying pan over a medium heat.