Ingredients

• 2 fennel bulbs
• 1 bunch of small poivrade artichokes
• 3 or 4 spring onions
• 1 fresh lemon, peeled, sliced into rounds, then cut into small pieces
• 1 tsp sugar
• juice of 1 lemon
• salt
• a drizzle of oil

Clean the fennel, artichokes and spring onions and cut them into small dice. In a salad bowl, mix all the ingredients together and adjust the seasoning. Leave to rest and serve chilled.