Artichoke & Fennel Salad With Fresh Warm Tomato Vinaigrette Recipe

Name: Artichoke & Fennel Salad With Fresh Warm Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, cut in quarters; 23 beefsteak tomato (or you can use plum tomatoes diced); ½ cup heirloom tomato (I like a purple or orange to give a bit different flavor, also diced); 1 large shallot, fine diced; 1 tablespoon garlic, minced; ½ cup olive oil; ¼ cup balsamic vinegar; ¼ cup fresh basil, diced fine; 1 teaspoon fresh lemon juice; 1 tablespoon kosher salt; 1 teaspoon ground black pepper; 2 (9 ounce) packages frozen artichoke hearts, I used Birds Eye Brand; 2 large fennel bulbs, thin sliced; 1 teaspoon lemon zest; 1 tablespoon italian seasoning; 2 tablespoons olive oil (to roast or grill); salt; pepper; 2 tablespoons fresh basil, minced; ½ cup parmesan cheese, grated

Servings: persons

2 cups cherry tomatoes, cut in quarters
23 beefsteak tomato (or you can use plum tomatoes diced)
½ cup heirloom tomato (I like a purple or orange to give a bit different flavor, also diced)
1 large shallot, fine diced
1 tablespoon garlic, minced
½ cup olive oil
¼ cup balsamic vinegar
¼ cup fresh basil, diced fine
1 teaspoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 (9 ounce) packages frozen artichoke hearts, I used Birds Eye Brand
2 large fennel bulbs, thin sliced
1 teaspoon lemon zest
1 tablespoon italian seasoning
2 tablespoons olive oil (to roast or grill)
salt
pepper
2 tablespoons fresh basil, minced
½ cup parmesan cheese, grated

1
Vegetables -- In a large sauce pan add the olive oil and bring to medium heat.
2
Add the vinegar, garlic, shallot and all the tomatoes and saute on medium to medium high heat until the tomatoes begin to fall apart.
3
Bring to low heat and just simmer 15-20 minutes.
4
Add the basil, salt and pepper to taste.
5
The sauce is done.
6
Artichokes and Fennel -- Thaw the artichokes and then cut in half.
7
Also cut the fennel, removing the center bulb area and then slice fairly thin.
8
In a large bowl, add both the fennel and artichokes along with the olive oil, lemon juice, lemon zest, salt and pepper and Italian seasoning and toss to coat.
9
Put on a cookie sheet lined with parchment or foil and bake at 425 degrees for about 15-20 minutes until they get soft and slightly golden brown.
10
This can easily be done on the grill as well.
11
Plate -- Add the artichokes and fennel to each plate and top with some of the fresh tomato sauce, and garnish with fresh basil and parmesan cheese.
12
ENJOY!

530

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 20 ingredients. The key ingredients include: 2 cups cherry tomatoes, cut in quarters, 23 beefsteak tomato (or you can use plum tomatoes diced), ½ cup heirloom tomato (I like a purple or orange to give a bit different flavor, also diced), 1 large shallot, fine diced, and more.

Yes, Artichoke & Fennel Salad With Fresh Warm Tomato Vinaigrette 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 Salad With Fresh Warm Tomato Vinaigrette

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