Artichoke and Fennel Salad

Total Time
Prep 30 mins
Cook 0 mins

A great antipasta.

Ingredients Nutrition


  1. Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
  2. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
  3. bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
  4. Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
  5. garnish the salad with the reserved fennel tops.
  6. Serves 6.


Most Helpful

This is a good recipe, considering I am new to fennel. It was crisp and clean, but lacked a little something. I added more lemon juice and olives. Overall, good for a summer BBQ or with grilled chicken

Blakey June 05, 2009

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