Name: Artichoke And Fennel Salad
Ingredients: 2 Fennel bulbs; (about 2 pounds); Two 14-ounce cans artichoke hearts; drained and; ; quartered or, if; ; large, cut into; ; eighths; 2 Tomatoes; chopped; 1/4 c Pitted Nicoise or other brine-cured black; ; olives; 1 oz Flat anchovy fillets; drained, minced,; ; and mashed to a; ; paste (about 3); 1/4 c Olive oil; 2 tb Fresh lemon juice; 1/4 ts Dried oregano; crumbled; 1/4 ts Dried thyme; crumbled; Freshly ground pepper to taste

CATEGORY	CUISINE	TAG	YIELD
		March 1990	1	servings

INGREDIENTS

2		Fennel bulbs; (about 2 pounds)
		Two 14-ounce cans artichoke hearts; drained and
		; quartered or, if
		; large, cut into
		; eighths
2		Tomatoes; chopped
1/4	c	Pitted Nicoise or other brine-cured black
		; olives
1	oz	Flat anchovy fillets; drained, minced,
		; and mashed to a
		; paste (about 3)
1/4	c	Olive oil
2	tb	Fresh lemon juice
1/4	ts	Dried oregano; crumbled
1/4	ts	Dried thyme; crumbled
		Freshly ground pepper to taste

INSTRUCTIONS

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.

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