Recipe - Artichoke Heart Salad With Asiago Cheese

2 lg Artichokes
1 lg Orange; juiced
1 md Fennel bulb
1 small Red onion
1 Orange; peeled, seeded and
cut or sliced up
2 Cloves garlic; finely
chopped
1 tablespoon Chopped fresh tarragon
2 teaspoon Extravirgin olive oil
1 Pinches chili flakes
Salt; to taste
8 Leaves butter lettuce
1 ounce Asiago cheese; grated OR
shaved with a vegetable
peeler

Prep time: 30 minutes

Artichoke hearts. 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.

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

Remove outer leaves and top, feathery parts of fennel. Remove onion skin
and cut off both ends of onion. Slice fennel and onions paper thin, and add
to raw hearts. Add orange slices, garlic, tarragon, olive oil and chili
flakes, and season with salt to taste. Allow to stand at room temperature
for 15 minutes. Retoss and serve on leaves of butter lettuce. Top with
Asiago cheese shavings.

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

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

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. Jesse Cool, chefowner of Flea Street Cafe, Menlo
Park, CA. Author of: Onions: A Country Garden Cookbook (1995); Tomatoes
(1994); Breakfast in Bed (1997).

Recipe by: Jesse Cool for SHAPE

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 16,
1998