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Epicurious

Artichoke, Fennel, and Edamame Salad

3.8

(1)

Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.

Recipe information

  • Yield

    Makes 16 servings

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*

Preparation

  1. Step 1

    Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.

    Step 2

    Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.

    Step 3

    Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.

  2. Step 4

    *Edamame (soybeans) are available at many supermarkets.

TagsSaladArtichokeVegetableShallotFennelRoot VegetableParsleyHerbs & SpicesEdamameBean and LegumeSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganMake AheadSpringBon Appétit
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