Ingredients

8 tablespoons fresh lemon juice, divided

3 pounds baby artichokes

• Nonstick vegetable oil spray
• 3 tablespoons plus 1/2 cup olive oil

• 1/4 cup chopped shallots
• 1 teaspoon fennel seeds
• 1 teaspoon grated lemon peel
• 3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups)
• 1/2 cup chopped fresh Italian parsley
• 4 1/2 cups cooked shelled edamame*

Description

Sliced Raw Fennel, Roasted Baby Artichokes, And Bright Green Edamame Make One Fabulous, Italian-inspired Salad.

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