Artichoke Fennel Salad

1. 1

   In a bowl, mix 3 tablespoons lemon juice and 3 cups water.

2. 2

   Trim artichoke to the bottom, and dip into lemon water to preserve its color.

3. 3

   Cut bottom into paper thin slices, dropping them directly into the lemon-water.

4. 4

   Drain artichoke slices well, and quickly mix with remaining 2 tablespoons lemon juice and the olive oil in a bowl.

5. 5

   With a cheese slicer or vegetable peeler, shave about 1/2 the cheese onto artichoke slices.

6. 6

   Add fennel and parsley; mix gently.

7. 7

   Mound salad onto 2 plates and shave remaining cheese onto salads.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.