Artichoke Fennel And Edamame Salad Recipes

ARTICHOKE, FENNEL, AND EDAMAME SALAD

Artichoke, Fennel, and Edamame Salad image

Categories Salad Soy Roast Vegetarian Lemon Artichoke Fennel Summer Vegan Shallot Parsley Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 10

Ingredients

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 4 cups)
1/2 cup chopped fresh Italian parsley
4 1/2 cups cooked shelled edamame*

Steps:

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.
*Edamame (soybeans) are available at many supermarkets.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD

Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories Salad No-Cook Vegetarian Parmesan Lemon Artichoke Fennel Parsley

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Artichoke Heart, Fennel, and Parmesan Salad image

Categories Salad No-Cook Quick & Easy Parmesan Artichoke Fennel Summer Chill Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

ARTICHOKE AND FENNEL SALAD

Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories Salad Fish Leafy Green Olive Tomato Side No-Cook Quick & Easy Artichoke Fennel Gourmet

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

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