Artichoke Fennel Salad


5 tablespoons lemon juice
1 artichoke -- large or jumbo size
2 tablespoons extra virgin olive oil
1 1/2 ounces parmesan cheese
2 teaspoons 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 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 parsely; mix gently. Mound salad onto 2 plates and shave remaining cheese onto salads. Add salt and pepper to taste.

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