Artichoke and Fennel Crudo

Name: Artichoke and Fennel Crudo
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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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

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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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