Ingredients

2 fennel bulbs (about 2 pounds)

two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths

2 tomatoes, chopped

1/4 cup pitted Nicoise or other brine-cured black olives

1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste

1/4 cup olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon dried orégano, crumbled

1/4 teaspoon dried thyme, crumbled

freshly ground pepper to taste

Description

Can Be Prepared In 45 Minutes Or Less.

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