Cut off the stem and remove all outer leaves to clean the artichokes until only the tender artichoke leaves remain. Discard any woody or tough leaves. Fill a large salad bowl with cold water and lemon juice, then place the artichoke leaves in it to prevent oxidation and browning.

Fennel: Trim off the stalks and fronds from the fennel bulb. Cut the bulb in half lengthwise and remove the tough core from each half.

Thinly slice the fennel bulb crosswise into small size pieces, rinse them under cold water, and set aside.

Chicory: Trim off the root end of the chicory and remove any wilted outer leaves. Cut the chicory head in half lengthwise, then into quarters. Thinly slice the chicory crosswise into bite-sized pieces and rinse under cold water. Pat dry with paper towels.

Spinach: Remove any thick stems from the spinach leaves.

Rinse the spinach leaves under cold water to remove any dirt or grit.

In a small bowl or jar, combine the extra virgin olive oil and fresh lemon juice. Season the mixture with salt and freshly ground black pepper according to your taste preferences.

Whisk or shake the dressing until well combined. If using a jar, you can close the lid and shake it until emulsified.

You can add grated lemon zest to give it an extra touch; make sure the lemons are organic.

Drain the artichokes well and combine them with the other ingredients in a large salad bowl, along with the prepared fennel, chicory, and spinach. Drizzle the olive oil and lemon juice dressing over the salad. Toss the salad gently to coat the ingredients evenly with the dressing. Tate it and add some salt and pepper if needed.

Gather a small bunch of parsley leaves and fennel fronds together on a cutting board. Use sharp knife or mandoline to finely chop the herbs.

Lastly, thinly slice the bottarga and sprinkle over the top of the salad before serving. Garnish with finely chopped herbs. You can also toss Parmigiano cheese shaving over the salad.