Artichoke Heart, Fennel, and Parmesan Salad


  • 2 teaspoons fresh lemon juice, or to taste
  • 1/4 teaspoon Dijon-style mustard
  • 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • a pinch of dried hot red pepper flakes if desired
  • 2 tablespoons olive oil
  • a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
  • 1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
  • 1/3 cup coarsely grated Parmesan (about 2 ounces)
  • 1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)
  • Description

    Can Be Prepared In 45 Minutes Or Less.

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