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Salad
4 servings
10 minutes
20 minutes
Chef Tom Fraker
1 (14.75 ounces) jar Marinated Artichoke Hearts
4 ounces organic lemon, juiced
2 ounces organic lime, juiced
Kosher salt to taste
Ground black pepper to taste
Granulated sugar to taste
1/2 cup extra virgin olive oil
1/4 cup organic shallots, minced
1 (10 ounces) package soybeans (edamame), shelled
4 fennels, tops removed and ends trimmed
Preheat oven to 425 degrees. Spread artichokes in a single layer on a baking sheet and place in the oven. Roast until they start to brown.
Remove them from the oven and let them cool completely.
In a bowl, whisk together the lemon and lime juice, salt, pepper, sugar, olive oil and shallots. If the dressing is too tart, add some more sugar.
In another bowl, toss together the artichoke hearts, edamame and fennel.
Toss with the dressing and adjust the seasonings. Chill. Serve cold.
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