Instructions
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Preheat oven to 180°C and line two baking trays with baking paper.
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Place flour and salt into a medium bowl, add water and oil and mix well to form a dough.
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Knead until smooth, wrap in glad wrap and rest for 30 minutes.
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Divide the dough in half and roll each piece until 2mm thick.
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Cut into 2cm x 8cm rectangles and place onto the trays.
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Spray with oil, sprinkle with fennel and bake for 15 minutes or until golden and crisp.
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To prepare artichokes, fill a large bowl with water and add ¼ cup vinegar.
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Remove the tough outer leaves, peel the stem, cut in half, remove the choke with a teaspoon and place into the acidulated water.
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Bring a large saucepan of salted water to the boil and simmer the artichokes until tender, about 10 minutes. Place into the refrigerator to chill.
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Mix dressing ingredients in a small bowl.
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Arrange salad leaves, artichokes, pickles, prosciutto, bocconcini and crispbread onto a platter.
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Generously drizzle with the dressing and scatter with rocket leaves.
