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

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*

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.

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 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.

Artichoke, Fennel, and Edamame Salad

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