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Shaved Fennel and Artichoke Heart Salad

If you love fennel and artichokes, then this salad is for you. If you're not sure if you love them, give it a try and you will!

extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
6-8 artichoke hearts, split lengthwise
1 small fennel bulb, tops trimmed, 2-3 tablespoons leaves reserved, very thinly shaved or sliced
juice of 1 fresh lemon

Place a small amount of oil, garlic and red onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute until quite limp, 3-4 minutes. Add artichoke hearts, sprinkle lightly with salt, cover, reduce heat to low and cook until the artichoke hearts are tender, 17-20 minutes. Remove from heat, stir in fennel and lemon juice and adjust seasoning. Spoon onto a serving platter and sprinkle reserved fennel leaved on top, with a drizzle of extra virgin olive oil. Serve warm.

Makes 4-5 servings. 

Note: To prepare an artichoke heart, cut the stem of the artichoke off at the base. Remove the outer leaves of the artichoke by pulling them down so they snap off. Using a sharp knife, cut the artichoke crosswise, removing the remaining leaves, leaving about a 1 2-inch base. With a small paring knife, trim the green leaf stubs off the bottom of the base. Then trim the dark green leaf stubs from the top of the base. Using a melon baller, remove the hairy choke from the base of the artichoke. Place the prepared artichoke heart in a bowl of cold water that has had the juice of one lemon mixed in. 


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