Artichoke, Fennel, and Edamame Salad Recipe

Name: Artichoke, Fennel, and Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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*

Servings: persons

1
Preheat oven to 400F.
2
Fill medium bowl with cold water.
3
Add 2 tablespoons lemon juice.
4
Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows).
5
Cut tip and stem off artichoke.
6
Cut artichoke in half.
7
Scoop out any choke.
8
Place in lemon water.
9
Spray large rimmed baking sheet with nonstick spray.
10
Drain artichokes; pat dry.
11
Return to bowl.
12
Add 3 tablespoons oil and toss.
13
Transfer to prepared sheet; sprinkle with salt and pepper.
14
Roast until tender when pierced, stirring once, about 20 minutes.
15
Cool on sheet.
16
Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl.
17
Stir in sliced fennel, parsley, artichokes, and edamame.
18
Season with salt and pepper.
19
(Can be made 1 day ahead.
20
Cover and chill.)
21
Garnish with reserved fennel fronds and serve.
22
*Edamame (soybeans) are available at many supermarkets.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 8 tablespoons fresh lemon juice, divided, 3 pounds baby artichokes, Nonstick vegetable oil spray, 3 tablespoons plus 1/2 cup olive oil, and more.

Yes, Artichoke, Fennel, and Edamame 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.

That's it — enjoy your meal!

Artichoke, Fennel, and Edamame Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions