Artichoke Salad and Vinaigrette

Name: Artichoke Salad and Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 8 fresh artichoke hearts (put them in a bowl of water and lemon juice to keep them from going black); 2 finocchio fennel heads, sliced; 1 bunch rocket or 2 cups of chopped salad greens; 5 -6 anchovy fillets, well-drained; 1/2 cup extra virgin olive oil; 1/2 cup fresh dill, finely chopped; 2 small lemons, juice and zest of; 1/2 teaspoon honey or 1/2 teaspoon Agave; pepper, Freshly ground

Submitted by ThatSouthernBelle

"From the April 2, 2009 edition of Athens' Plus Magazine. The salad will keep in the refrigerator for 2-3 hours if you cover it with plastic wrap."

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Ready In:: 15mins
Ingredients:: 9
Serves:: 6

ingredients

Salad
8 fresh artichoke hearts (put them in a bowl of water and lemon juice to keep them from going black)
2 finocchio fennel heads, sliced
1 bunch rocket or 2 cups of chopped salad greens
Vinaigrette
5 -6 anchovy fillets, well-drained
¹⁄₂ cup extra virgin olive oil
¹⁄₂ cup fresh dill, finely chopped
2 small lemons, juice and zest of
¹⁄₂ teaspoon honey or 1/2 teaspoon Agave
pepper, Freshly ground

directions

Place all the ingredients for the vinaigrette into a blender and mix well.
Cut the artichokes in quarters and then finely slice each quarter.
Wash and dry the salad greens.
Put a layer of finocchio on a serving plate and sprinkle with some of the vinaigrette. Continue with a layer of the artichoke slices and sprinkle with some more of the vinaigrette.
Before serving, add the rocket or salad greens and the rest of the vinaigrette.