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Ingredients

• 10 baby  artichokes or 3 medium artichokes (1 pound total)
• 2 tablespoons  lemon juice
• 2 large cloves  garlic, minced
• 2 tablespoons  snipped fresh mint
• 1 teaspoon  finely shredded lemon peel
• 2 tablespoons  lemon juice
• 4 teaspoon  extra-virgin olive oil
• 1/4 teaspoon  salt
• 1/8 teaspoon  pepper
• 1 small bulb  fennel, halved and cored
• 1/2 small  red onion
• 1 cup  halved cherry tomatoes
• 2 tablespoons  sliced kalamata olives (optional)
•   Shaved Parmigiano-Reggiano cheese (optional)

Description

Heighten The Flavors Of This Provence-inspired Salad By Serving It At Room Temperature. It's A Tasty Accompaniment To Grilled Chicken Or Fresh Pasta.

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