ARTICHOKE, FENNEL, AND EDAMAME SALAD

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Artichoke, Fennel, and Edamame Salad image

Categories     Salad     Soy     Roast     Vegetarian     Lemon     Artichoke     Fennel     Summer     Vegan     Shallot     Parsley     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 10

8 tablespoons fresh lemon juice, divided
3 pounds baby artichokes
Nonstick vegetable oil spray
3 tablespoons plus 1/2 cup olive oil
1/4 cup chopped shallots
1 teaspoon fennel seeds
1 teaspoon grated lemon peel
3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups)
1/2 cup chopped fresh Italian parsley
4 1/2 cups cooked shelled edamame*

Steps:

  • Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.
  • Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.
  • Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.
  • *Edamame (soybeans) are available at many supermarkets.

Ahmadzai Hashim (Tanha)
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This salad is a great way to get your daily dose of vegetables.


Nar Zwan
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I love the crunch of the fennel in this salad.


Prazol Dhakal
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I've never had a salad like this before. It's so unique and delicious.


ezra ombaso
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This is a great salad to make ahead of time. It's even better the next day.


Imran Vai
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I love the bright and tangy flavor of the dressing in this salad.


Malia McCracken
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I've made this salad several times and it's always a hit. It's the perfect salad for a summer party.


Tudev Solongo
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This salad is a great way to use up leftover artichokes and fennel.


Gff Gf
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I'm not a huge fan of artichokes, but I really enjoyed this salad. The fennel and edamame balance out the artichoke flavor perfectly.


Mathew Wafula
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I made this salad for a picnic and it was a huge success. Everyone loved the unique flavors.


Sanju Yadav
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This is my new go-to salad recipe. It's light, refreshing, and packed with flavor.


Eze Amara
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I love the simplicity of this salad. It's easy to make and always a crowd-pleaser.


Billy Finn gaming
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This salad was a hit at my last dinner party! The combination of artichokes, fennel, and edamame is unique and flavorful. I especially loved the tangy dressing.