Artichoke, Fennel, and Edamame Salad

Name: Artichoke, Fennel, and Edamame Salad
Yield: 16 Servings
Ingredients: 8 tablespoons fresh lemon juice, divided; 3 pounds baby artichokes; Nonstick vegetable oil spray; 3 tablespoons plus 1/2 cup olive oil; 1/4 cup chopped shallots; 1 teaspoon fennel seeds; 1 teaspoon grated lemon peel; 3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about four cups); 1/2 cup chopped fresh Italian parsley; 4 1/2 cups cooked shelled edamame*

By Jeanne Thiel Kelley

May 31, 2004

Recipe notes