Bon Appetit/June 2004

Artichoke, Fennel, and Edamame Salad
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 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.
2 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.
3 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.

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