Spring artichoke salad

Yield: 4 servings

Measure Ingredient
1 large Fennel bulb; thinly sliced
2 tablespoons Red-wine vinegar
6 tablespoons Extra-virgin olive oil; plus
1 teaspoon Extra-virgin olive oil
2 teaspoons Coarse salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fennel seeds; soaked in
Water until plump; drained
½ pint Red cherry tomatoes; halved lengthwise
½ pint Yellow pear tomatoes; halved lengthwise
1 teaspoon Aged balsamic vinegar
¼ Red onion; thinly sliced
3 Basil leaves; thinly sliced
4 mediums Artichokes
1 Lemon; halved
¼ cup Olive oil
1 tablespoon Cilantro; finely chopped
12 larges Shrimp; peeled, deveined,
Tails left on
¼ cup Pitted kalamata olives

Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, ½ teaspoon salt, and ¼ 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, ½ teaspoon salt, and ¼ 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 ⅛-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 ½ teaspoon salt and ¼ 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 ½ teaspoon salt and ¼ 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@..." Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat); 9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 2½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Raymond Blanc Converted by MM_Buster v2.0n.

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