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Chingal0 · 08-01-2004, 10:30 PM

Artichoke, Fennel and Edamame Salad

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*

Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.

Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.

Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.

Makes 16 servings.

08-01-2004, 10:30 PM	#3 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Artichoke, Fennel and Edamame Salad 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* Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water. Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet. Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve. Makes 16 servings. __________________ "Eventually I became too sexy for my gym membership fee."