Start with the artichokes: remove the outer leaves and then place them in water with lemon juice to prevent them turning black; preparing the tufts of catalogna: remove the harder, outer leaves from the heads, split them in half and then remove the tips of the heads. Slice the tips sideways, rather than along their length, and place them in a bowl with a squeeze of lemon juice. Peel and core the apple, cut it into rounds and then into pieces; mix them with the "catalogna" salad. Then add well-drained and thinly sliced artichokes. Rub the edge of the bowl with a clove of garlic to add a hint of its scent to the salad, season with sea salt and "Venta del Barón" extra virgin olive oil and mix thoroughly. Then take the very dry ricotta cheese and crumble over the salad. Add another dash of Venta del Barón extra virgin olive oil ... and serve at table!