Title: Artichoke Fennel Salad
Categories: Salad Vegetable
Yield: 2 Servings

5	tb	Lemon juice
1		Artichoke; large or jumbo size
2	tb	Extra virgin olive oil
1 1/2	oz	Parmesan cheese
2	ts	Italian parsley; chopped
2	c	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 it's 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.

Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Sunset, April 1996

previous

next