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Ingredients

• 2 fennel bulbs (about 2 pounds)
• 2 14-ounce cans artichoke hearts, drained and quartered or 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

Italian Flavors All The Way!

Group Recipes