Artichoke And Fennel Salad Recipe

Name: Artichoke And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 2 fennel bulbs (about 2 pounds); 2 (14 ounce) cans artichoke hearts, drained and quartered; 2 tomatoes, chopped; 1/4 cup pitted brine-cured black olives; 1 ounce about 3 flat anchovy fillet, drained, minced; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme, crumbled; pepper

Servings: persons

INGREDIENTS
2 fennel bulbs (about 2 pounds)
2 (14 ounce) cans artichoke hearts, drained and quartered
2 tomatoes, chopped
1/4 cup pitted brine-cured black olives
1 ounce about 3 flat anchovy fillet, drained, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme, crumbled
pepper

1
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.
2
Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
3
bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the oregano, and the thyme.
4
Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
5
garnish the salad with the reserved fennel tops.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: INGREDIENTS, 2 fennel bulbs (about 2 pounds), 2 (14 ounce) cans artichoke hearts, drained and quartered, 2 tomatoes, chopped, and more.

Yes, Artichoke And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke And Fennel Salad

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