Fennel and Artichoke Salad

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By Todd Johnson

Story Published: Mar 28, 2008 at 1:18 PM PST

Story Updated: Mar 28, 2008 at 1:18 PM PST

Ingredients

Fennel and Artichoke Salad - 6/14/1999

2 large artichokes 2 large fennel bulbs
2 lemons 1/4 cup olive oil
1-2 Tbl. white truffle oil Salt and pepper to taste
1/2 cup minced parsley 3 oz. Reggiano Parmesan cheese

Directions

Pare the artichokes down to their hearts. Scoop out the chokes with a spoon. Drop them into water filled with the juice of 1 lemon. Cut off the feathery tops of the fennel and remove the outer layer of the bulbs. Slice the bulbs very thin. Remove the artichoke hearts from the water and slice thin like the fennel. In a bowl, add parsley, salt and pepper to fennel and artichoke slices. Squeeze in the juice of 1 lemon. Drizzle in olive and truffle oils. Serve on a plate topped with thin shavings of the Reggiano Parmesan cheese. Serves 6.

Recipe from Ericka Burke, Carmelita Restaurant

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