Artichoke and Fennel Salad

• INGREDIENTS
• fennel bulbs (about 2 pounds)↗2
• (14 ounce) cans artichoke hearts, drained and quartered2
• tomatoes, chopped↗2
• pitted brine-cured black olives↗1⁄4 cup
• ounce about 3 flat anchovy fillet, drained, minced1 ounce
• olive oil↗1⁄4 cup
• fresh lemon juice↗2 tablespoons
• dried oregano↗1⁄4 teaspoon
• dried thyme, crumbled↗1⁄4 teaspoon
• pepper↗

Step-by-step instructions

1. 1

   Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.

2. 2

   Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.

3. 3

   bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.

4. 4

   Toss the fennel mixture with the dressing, season it with the pepper and salt, and.

5. 5

   garnish the salad with the reserved fennel tops.

6. 6

   Serves 6.