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Ingredients

• 2 x fennel bulbs (about 2 pounds)
•     two 14-oz cans artichoke hearts liquid removed and quartered or possibly, if large, cut into eighths
• 2 x tomatoes minced
• 1/4 c. pitted Nicoise or possibly other brine-cured black olives
• 1 ounce flat anchovy fillets liquid removed, chopped, and mashed to a paste (about 3)
• 1/4 c. extra virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1/4 tsp dry oregano crumbled
• 1/4 tsp dry thyme crumbled
•     freshly grnd pepper to taste

Description

Trim The Feathery Tops From The Fennel Bulbs, Reserving Several For Garnish, And Trim The Stalks To The Point Where They Meet The Bulb, Reserving Them For Another Use. Quarter The…

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