1. Pour water into a stainless steel saucepan, bring to a boil, salt, add bay leaf and boil the peeled carrots for several minutes so that it becomes a little softer, but by no means boiled and jelly-like. Put on a plate and refrigerate. 2. Boil the artichokes in the same water, covering the saucepan with a lid. When the artichoke stalk can be easily pierced with a wooden stick, it means that it is ready. Rinse with cold water, remove the rough outer leaves, cut the artichokes in half, remove and discard the core. If the artichokes are marinated, simply cut them in half. 3. Boil quail eggs in cold water. They need to be put in cold water, brought to a boil over low heat and immediately sent under a stream of cold water. 4. Cut the onion diagonally, and cut the radishes, celery and fennel as thin as possible. 5. Cut the chicory into lengths, disassemble each into 6 parts (you can throw away the inner rough part or let the children crunch deliciously). 6. Place ham slices, artichokes, carrots, radishes, green onions, celery, fennel, chicory and eggs on a large flat plate. Next to put a bowl of mayonnaise, salt and pepper, and everyone can “help themselves.”