Artichoke salad recipe - Telegraph A handful of young flat-leaf parsley First prepare the artichokes and garlic. Peel away the outer leaves of the artichoke until you reach the tender inner leaves. With a sharp knife cut away the upper part of the leaves, retaining the heart. Depending on size, halve or quarter the artichoke, scoop out the choke, and reserve in cold lemon doctored water to prevent oxidisation. Peel the cloves of garlic. Put a pan of water on to boil and add salt. Blanch the garlic in the water until just tender to bite, remove with a slotted spoon and reserve in a bowl covered under a cloth so they do not dry out. Blanch the artichokes in the rapidly boiling garlic-flavoured water for as little time as possible then remove and reserve with the garlic. To finish, combine the artichokes and garlic in a bowl and season with garlic oil and fleur de sel and abundant parsley. Chop some of the tender parsley stalks, and scatter over the bowl with the leaves. If you have any "bolting" parsley flowers, add some for punch and flavour.