| 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
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