INGREDIENTS

INSTRUCTIONS

Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons
extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it.
Set aside to marinate for about 20 minutes. In a small sauté pan over
medium high heat, toast the fennel seeds until fragrant, about 5 minutes.
Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic
vinegar, 2 tablespoons extra-virgin olive oil, red onion, basil, 1/2
teaspoon salt, and 1/4 teaspoon pepper. Set aside. Remove outer leaves from
artichokes, trim tops to 1 inch from heart, and peel stems. Using a
teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with
the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes,
and add water to cover. Using a very sharp knife or Japanese mandoline,
slice artichoke hearts to a 1/8-inch thickness. In a large sauté pan, heat
2 tablespoons olive oil over high heat. Add artichokes, and sauté, stirring
constantly until just tender, about 5 minutes. Season with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside.
In a medium sauté pan, heat 1 teaspoon olive oil over high heat. Add
shrimp; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until
pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel
to serving dish. Place artichokes on fennel. Add tomato salad to center.
Top with shrimp and garnish with olives. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat);
9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates
Recipe by: Recipe from Raymond Blanc
Converted by MM_Buster v2.0n.

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