Artichoke and Fennel Crudo

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice (1 large lemon)
  • 1 1/2 cups baby arugula
  • 5 baby artichokes, trimmed and thinly sliced
  • 1 bulb fennel, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup shaved Parmesan
Directions
  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.

  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.


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