Artichoke And Fennel Salad Food

POTATO & ARTICHOKE AL FORNO

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
• Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
• Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
• In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
• When the time's up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
• Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.

ARTICHOKE AND FENNEL CRUDO

Steps:

• Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
• In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

ROASTED FENNEL AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
• Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
• Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

ARTICHOKE AND FENNEL CAPONATA

Steps:

• Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
• Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
• Sprinkle with parsley and serve chilled or at room temperature.

CREAMY ARTICHOKE AND FENNEL CASSEROLE

Steps:

• Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
• Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
• Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
• Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

ARTICHOKE AND FENNEL CAPONATA

Steps:

• Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
• Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
• Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
• Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
• bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
• Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
• garnish the salad with the reserved fennel tops.
• Serves 6.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Steps:

• In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD

Steps:

• Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
• Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
• Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

ARTICHOKE, FENNEL, AND EDAMAME SALAD

Steps:

• 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.
• 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.
• 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.
• *Edamame (soybeans) are available at many supermarkets.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.