Artichoke and Fennel Crudo

Name: Artichoke and Fennel Crudo
Prep time: 15 min
Total time: 15 min
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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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Giada De Laurentiis

gluten free nut free vegetarian

Ingredients

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2 tablespoons extra-virgin olive oil1 1/2 tablespoons lemon juice (1 large lemon)1 1/2 cups baby arugula5 baby artichokes (trimmed and thinly sliced)1 bulb fennel (thinly sliced)Kosher salt and freshly ground black pepper1/2 cup shaved Parmesan

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Instructions

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Step 1

As seen on: Giada In Italy, Episode Nonna Luna's Secret: Entice with Rice

Step 2

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.

Step 3

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.