Wash the celery and cherry tomatoes. Peel the carrots. Cut the celery and carrots into slices. Cut the apples with the skin into cubes. Desalt the capers. Toast the pine nuts in a non-stick pan.

Brown finely chopped onion, celery and carrots with extra virgin olive oil in a non-stick pan. Add artichokes, apples, cherry tomatoes and iodized salt and cook. Add a ladle of water, if necessary. Pour everything into a bowl and add capers, quartered olives, toasted pine nuts and vinegar. Garnish with pan-roasted apple slices and wild fennel before serving.