6 baby artichoke hearts, thinly sliced on a mandolin
handful basil leaves, roughly torn, plus 2 tbsp small leaves to garnish
200g/7oz Tenderstem broccoli, broken into florets
1 head leafy celery, thinly sliced, leaves reserved
small handful cherry tomatoes, halved
1 fennel bulb, thinly sliced on a mandolin
1 garlic clove, roughly chopped
1 lemon, juice only
salt and freshly ground black pepper
4 tbsp olive oil