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Recipe Name: Artichoke And Fennel Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Fennel bulbs, about 2
Two 14-ounce cans artichoke
hearts drained and
quartered or if
large cut into
2 Tomatoes, chopped
1/4 Cup(s) Pitted Nicoise or other
brine-cured black
1 Ounce(s) Flat anchovy fillets
drained minced
and mashed to a
paste about 3
1/4 Cup(s) Olive oil
2 Tablespoon(s) Fresh lemon juice
1/4 Teaspoon(s) Dried oregano, crumbled
1/4 Teaspoon(s) Dried thyme, crumbled
Freshly ground pepper to
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
oregano, 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. Gourmet March 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1195
Calories From Fat: 551
Total Fat: 62.8g
Cholesterol: 0mg
Sodium: 3298.6mg
Potassium: 5642mg
Carbohydrates: 152g
Fiber: 59.7g
Sugar: 32.3g
Protein: 41.1g

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