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 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bulb small 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.
Better Homes And Garden
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