Artichoke, Fennel, and Edamame Salad

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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