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Ingredients

• 2 tsp Fresh lemon juice, or possibly to taste
• 1/4 tsp Dijon-style mustard
• 1 x Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt
•     A healthy pinch of dry warm red pepper flakes if you like
• 2 Tbsp. Extra virgin olive oil
•     A, (14-oz) can artichoke hearts, rinsed, liquid removed well, and sliced thin
• 1 1/4 c. Thinly sliced fennel bulb, (sometimes called anise) or possibly celery
• 1/3 c. Coarsely grated Parmesan, (about 2 ounces)
• 1/4 c. Finely minced fresh parsley leaves, (preferably flat-leafed)

Description

In A Bowl Whisk Together Well The Lemon Juice, The Mustard, The Garlic Paste, The Red Pepper Flakes, The Oil, And Salt And Pepper To Taste, Stir In The Artichoke Hearts, The…

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