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Artichoke Heart Salad With Asiago Cheese

A home-style Artichoke Heart Salad With Asiago Cheese made with Artichokes, Orange, Fennel Bulb, Red Onion, and Orange Seeded And Sliced. About 30 min from start to finish for 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 1
• 1
• 1
• 1
• 2 clove
• 1 tbsp
• 2 tsp
• 1 pinch
• 8
• 1 oz
• Prep Time Minutes

Method (preview)

1. 1

   Artichoke hearts.

2. 2

   Using a very sharp paring knife, cut away all the leaves and the choke to get to the heart; discard outer leaves, choke and thistle.

3. 3

   Thinly slice raw hearts and place them in a bowl with orange juice.

4. 4

   Remove outer leaves and top, feathery parts of fennel.

5. 5

   Remove onion skin and cut off both ends of onion.

6. 6

   Slice fennel and onions paper thin, and add to raw hearts.

7. 7

   Add orange slices, garlic, tarragon, olive oil and chili flakes, and season with salt to taste.

8. 8

   Allow to stand at room temperature for 15 minutes.

9. 9

   Retoss and serve on leaves of butter lettuce. Top with Asiago cheese shavings.

10. 10

    Per serving: 159 calories, 28% fat (4.9g), 51% carbs, 21% protein.

11. 11

    Recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb

12. 12

    Notes: Artichoke hearts, served raw in the Mediterranean style, "cooked" in orange juice and tossed in a salad with fennel; serve as a complement to salty meats or cheeses.

13. 13

    Jesse Cool, chef-owner of Flea Street Cafe, Menlo Park, CA.