Artichoke, Fennel, and Edamame Salad

Artichoke, Fennel, and Edamame Salad
Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.
16 servings
Recipe by Jeanne Thiel Kelley,, June 2004
8 tablespoons fresh lemon juice, divided
3 pounds baby artichokes
Nonstick vegetable oil spray
3 tablespoons plus 1/2 cup olive oil
1/4 cup chopped shallots
1 teaspoon fennel seeds
1 teaspoon grated lemon peel
3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about four cups)
1/2 cup chopped fresh Italian parsley
4 1/2 cups cooked shelled edamame*
* Edamame (soybeans) are available at many supermarkets.
Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.
Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.
Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve. Read More

About Yael Tenenbaum

Mom of 2 kids
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