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: 2 whole Fennel Bulbs; 1 Tablespoon Chopped Rosemary, Fresh Or Dried; 8 whole Artichoke Hearts (From A Can Or Defrosted From Frozen); 2 Tablespoons Olive Oil; 1 teaspoon Salt; 1 Tablespoon Pepper; 2 Tablespoons Lemon Juice; 1 teaspoon Lemon Zest; 3-5/8 ounces, weight Watercress; 1 Tablespoon Balsamic Vinegar; 3-5/8 ounces, weight Feta Cheese

Servings: persons

2 whole Fennel Bulbs
1 Tablespoon Chopped Rosemary, Fresh Or Dried
8 whole Artichoke Hearts (From A Can Or Defrosted From Frozen)
2 Tablespoons Olive Oil
1 teaspoon Salt
1 Tablespoon Pepper
2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
3-5/8 ounces, weight Watercress
1 Tablespoon Balsamic Vinegar
3-5/8 ounces, weight Feta Cheese

1
Preheat oven to 170C.
2
Chop the fennel by removing the centre bulb and then slicing very thin. Chop rosemary.
3
Drain artichoke hearts and chop them in half. Place in a bowl, adding the sliced fennel and 1 tablespoon of olive oil. Season well with salt and pepper and add chopped rosemary, lemon juice and lemon zest (if using). Toss to coat.
4
Spread out vegetables on a cookie sheet lined with tin foil and bake at 170C for 18 - 20 minutes, until they start to brown. You can also grill for even more favourable results (it's more time consuming though!). Remove from oven when done.
5
Whilst the veggies are roasting chop the watercress finely and place in a large bowl. Dress with balsamic and the remaining oil
6
Allow veggies to cool slightly and then tip them into the bowl with the watercress. Toss everything together with the remaining oil. You can also add a bit more lemon juice at this point if you like.
7
Divide between two plates and top with crumbled feta cheese.

377

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: 2 whole Fennel Bulbs, 1 Tablespoon Chopped Rosemary, Fresh Or Dried, 8 whole Artichoke Hearts (From A Can Or Defrosted From Frozen), 2 Tablespoons Olive Oil, 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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