Artichoke and Fennel Salad with Roasted Garlic Dressing

Serves 6 – 8 ppl

Artichokes, 24 count 5 ea

Fennel, julienne “Fronds cut off” 2 ea

Red Grape Tomatoes “Cut in Half 16 ea

Red Onion “Fine Julienne” 1/3 ea

Baby Arugula 6 oz

Parmesan Shaved 3 oz

Roasted Garlic Dressing as needed

Salt + Black Pepper to taste


FOR THE ARTICHOKES:

Artichokes 5 ea

Garlic cloves 4 ea

Onion, diced ½ tsp

Extra Virgin Olive Oil 1 Tbl

Lemons, juiced 2 ea

Parsley sprigs 4 ea

Thyme sprigs 4 ea

Rosemary Springs 2 ea


Method:

Clean the artichokes down and remove all skin.

Quickly sauté the artichokes, onions and garlic in the olive oil.

Add in the lemon juice and toss.

Add enough water to cover the artichokes.

Add the herbs and place a clean towel on top of the artichokes to keep them submerged in the liquid. Cook until al dente.

Once cooked, chill in the cooking liquid.

Once cold drain and cut into ¼ inch slices



FOR THE ROASTED GARLIC DRESSING

Lime juice ½ cup

Garlic Cloves, Roasted 12 ea

Parsley Chopped 1 tsp

Salt & Black Pepper to taste

Olive Oil 1 cup


Method:

Blend all ingredients together and season.



FINAL PREPARATION

Once all the ingredients are prepped simply toss the artichokes, fennel, tomatoes and arugula with your desired amount of dressing.


Season with salt and black pepper and present in a large bowl or individual plates. Garnish with the shaved parmesan and serve at once.

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