Artichoke & Fennel Salad With Fresh Warm Tomato Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 2 |
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Fresh ingredients, fennel, market tomatoes, baby artichokes (well, I am using frozen, but you can absolutely use fresh if you have the time and if they are available). Honestly I prefer buying frozen baby artichokes which are so much easier. This is a great side dish. Ingredients:
2 cups cherry tomatoes, cut in quarters |
2/3 beefsteak tomato (or you can use plum tomatoes diced) |
1/2 cup heirloom tomato (i like a purple or orange to give a bit different flavor, also diced) |
1 large shallot, fine diced |
1 tablespoon garlic, minced |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
1/4 cup fresh basil, diced fine |
1 teaspoon fresh lemon juice |
1 tablespoon kosher salt |
1 teaspoon ground black pepper |
2 (9 ounce) packages frozen artichoke hearts, i used birds eye brand |
2 large fennel bulbs, thin sliced |
1 teaspoon lemon zest |
1 tablespoon italian seasoning |
2 tablespoons olive oil (to roast or grill) |
salt |
pepper |
2 tablespoons fresh basil, minced |
1/2 cup parmesan cheese, grated |
Directions:
1. Vegetables - In a large sauce pan add the olive oil and bring to medium heat. Add the vinegar, garlic, shallot and all the tomatoes and saute on medium to medium high heat until the tomatoes begin to fall apart. Bring to low heat and just simmer 15-20 minutes. Add the basil, salt and pepper to taste. The sauce is done.
2. Artichokes and Fennel - Thaw the artichokes and then cut in half. Also cut the fennel, removing the center bulb area and then slice fairly thin. In a large bowl, add both the fennel and artichokes along with the olive oil, lemon juice, lemon zest, salt and pepper and Italian seasoning and toss to coat. Put on a cookie sheet lined with parchment or foil and bake at 425 degrees for about 15-20 minutes until they get soft and slightly golden brown. This can easily be done on the grill as well.
3. Plate - Add the artichokes and fennel to each plate and top with some of the fresh tomato sauce, and garnish with fresh basil and parmesan cheese. ENJOY!
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