The cress and quickles have a sharp quality the acts as a foil to the richness of the fish, and the sweetness of the quickles adds extra depth to the flavors. Crunch from the pine nuts and the creaminess they possess rounds everything out and talks with the butter used on the fish to link the two together.
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Sometimes I have artichokes and am not sure when I will get them into a menu, so I will just cook them when I get the chance whether I intend to serve them at that moment or not. They are good cold, can be re-heated, or worked into something else, as happened here. The combination of artichoke and potato is a great one, especially with sweet waxy potatoes such as Yukon Golds or a fingerling type. This salad would be good with some cauliflower florets blanched and dressed while hot, then cooled and added in.
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