Salt and fresh white pepper In a medium size pot add the potatoes and cover with cold water. Season generously with salt and put over medium heat until potatoes are tender. You can hold them for 45 minutes. At this point over low heat. When ready to serve, pull the potatoes out with a slotted spoon and place in a mixing bowl. Using a fork, smash the potatoes until there are no large lumps. Add the olives and the parsley and bit more of the extra virgin olive oil, add a little of the potato cooking liquid, combine well and season with salt and white pepper to taste. Serve immediately. For the Artichoke, Fava Bean and Meyer Lemon Salad: Break off the outer leaves of the artichokes until you get to the inner, tender leaves. Trim off the top of the artichokes. Using a paring knife or vegetable peeler trim off any green at the base of the artichokes and rub each artichoke with a sliced lemon to prevent discoloration. Slice the artichokes paper thin into a medium sized bowl. Add the rest of the ingredients and toss to combine. For the tuna, quickly grill the tuna for 1 minutes on each side. Making sure you do not over cook the fish
Shaved Young Artichokes, Fava Bean and Meyer Lemon Salad .
Recipe courtesy Raphael Lunetta, JiRaffe Restaurant
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