Artichokes and 'nduja spread

Chef William Eick
Matsu, Oceanside

“Artichokes are great! This is just another way to be able to enjoy sharing, and using the leaves to pick up the ’nduja spread, while the fennel salad will keep it seemingly light," says chef William Eick.

Ingredients

1 whole artichoke
1 whole fennel bulb
1 tbsp. extra virgin olive oil
2 tsp. lemon juice
Sea salt, to taste
4 oz. ’nduja spread (see note)

Instructions

Boil artichoke whole until tender and cooked through, about 30 minutes. If the stem is still attached, peel it. Cut the artichoke in half lengthwise and remove the inner “hairs.”

Cut the fennel in half and slice as thinly as possible. Toss fennel and its leaves (fronds) with olive oil and lemon juice. Season to taste with salt.

Spread ’nduja on a plate. Place artichoke halves on top, then top with fennel salad.

Note: ’Nduja (“en-DOO-ya”) is a spicy, spreadable salami that originated in Calabria, a region in southern Italy. It’s found near the charcuterie or cured meats section and also delicious on toast or in pasta.

Serves 4 to 6