Artichoke Fennel Salad



2 servings



5 tbsp. lemon juice
1 lg. artichoke
2 tbsp. extra virgin olive oil
1-1/2 oz. parmesan cheese
2 tsp. Italian parsley; chopped
2 cups fresh fennel, sliced paper thin
Salt and pepper


In a bowl, mix 3 tablespoons lemon juice and 3 cups water. Trim artichoke to the bottom, and dip into lemon water to preserve its color. Cut bottom into paper thin slices, dropping them directly into the lemon-water. Drain artichoke slices well, and quickly mix with remaining 2 tablespoons lemon juice and the olive oil in a bowl. With a cheese slicer or vegetable peeler, shave about 1/2 the cheese onto artichoke slices. Add fennel and parsley; mix gently. Mound salad onto 2 plates and shave remaining cheese onto salads. Add salt and pepper to taste.

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