Artichoke and Fennel Salad

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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