How many servings does this recipe make?

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

What ingredients do I need for Artichoke Heart, Fennel, and Parmesan Salad?

You need 9 ingredients. The key ingredients include: 2 teaspoons fresh lemon juice, or to taste, 1/4 teaspoon Dijon-style mustard, 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt, a pinch of dried hot red pepper flakes if desired, and more.

Is Artichoke Heart, Fennel, and Parmesan Salad suitable as salads?

Yes, Artichoke Heart, Fennel, and Parmesan Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Artichoke Heart, Fennel, and Parmesan Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Heart, Fennel, and Parmesan Salad Recipe

Name: Artichoke Heart, Fennel, and Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons fresh lemon juice, or to taste; 1/4 teaspoon Dijon-style mustard; 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; a pinch of dried hot red pepper flakes if desired; 2 tablespoons olive oil; a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin; 1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery; 1/3 cup coarsely grated Parmesan (about 2 ounces); 1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Artichoke Heart, Fennel, and Parmesan Salad – a delicious recipe with lemon juice, mustard, garlic, hot red pepper, olive oil, well. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
121 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Mozzarella Salad
Hot Chicken Salad
Broccoli Salad
Broccoli And Cauliflower Salad

Artichoke Heart, Fennel, and Parmesan Salad

How did you like this recipe?

Frequently Asked Questions