Name: Artichoke Heart, Fennel, And Parmesan Salad
Ingredients: 2 ts Fresh lemon juice; or to taste; 1/4 ts Dijon-style mustard; 1 Garlic clove; minced and mashed; ; to a paste with 1/4; ; teaspoon salt; A pinch of dried hot red pepper flakes if; ; desired; 2 tb Olive oil; A; (14-ounce) can; ; artichoke hearts,; ; rinsed, drained; ; well, and sliced; ; thin; 1 1/4 c Thinly sliced fennel bulb; (sometimes called; ; anise) or celery; 1/3 c Coarsely grated Parmesan; (about 2 ounces); 1/4 c Finely chopped fresh parsley leaves; (preferably; ; flat-leafed)

CATEGORY	CUISINE	TAG	YIELD
		June 1993	1	servings

INGREDIENTS

2	ts	Fresh lemon juice; or to taste
1/4	ts	Dijon-style mustard
1		Garlic clove; minced and mashed
		; to a paste with 1/4
		; teaspoon salt
		A pinch of dried hot red pepper flakes if
		; desired
2	tb	Olive oil
		A; (14-ounce) can
		; artichoke hearts,
		; rinsed, drained
		; well, and sliced
		; thin
1 1/4	c	Thinly sliced fennel bulb; (sometimes called
		; anise) or celery
1/3	c	Coarsely grated Parmesan; (about 2 ounces)
1/4	c	Finely chopped fresh parsley leaves; (preferably
		; flat-leafed)

INSTRUCTIONS

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.
Serves 2.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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