Recipe - Spring Artichoke Salad

1 lg Fennel bulb; thinly cut or sliced up
2 tablespoon Redwine vinegar
6 tablespoon Extravirgin olive oil; plus
1 teaspoon Extravirgin olive oil
2 teaspoon Coarse salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fennel seeds; soaked in
Water until plump; drained
One half pt Red cherry tomatoes; halved
lengthwise
One half pt Yellow pear tomatoes; halved
lengthwise
1 teaspoon Aged balsamic vinegar
One fourth Red onion; thinly cut or sliced up
3 Basil leaves; thinly cut or sliced up
4 md Artichokes
1 Lemon; halved
One fourth cup Olive oil
1 tablespoon Cilantro; finely chopped
12 lg Shrimp; peeled, deveined,
Tails left on
One fourth cup Pitted kalamata olives

Place the fennel in a large bowl. Pour redwine vinegar, 2 tablespoons
extravirgin olive oil, One half teaspoon salt, and One fourth teaspoon pepper over it.
Set aside to marinate for about 20 minutes. In a small sauté pan over
medium high heat, toast the fennel seeds until fragrant, about 5 minutes.
Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic
vinegar, 2 tablespoons extravirgin olive oil, red onion, basil, 1/2
teaspoon salt, and One fourth teaspoon pepper. Set aside. Remove outer leaves from
artichokes, trim tops to 1 inch from heart, and peel stems. Using a
teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with
the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes,
and add water to cover. Using a very sharp knife or Japanese mandoline,
slice artichoke hearts to a 1/8inch thickness. In a large sauté pan, heat
2 tablespoons olive oil over high heat. Add artichokes, and sauté, stirring
constantly until just tender, about 5 minutes. Season with One half teaspoon
salt and One fourth teaspoon pepper. Add cilantro, and stir to combine. Set aside.
In a medium sauté pan, heat 1 teaspoon olive oil over high heat. Add
shrimp; season with One half teaspoon salt and One fourth teaspoon pepper. Sauté until
pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel
to serving dish. Place artichokes on fennel. Add tomato salad to center.
Top with shrimp and garnish with olives. Serves 4.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat);
9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food
Exchanges: One half Grain(Starch); One half Lean Meat; 2 One half Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates

Recipe by: Recipe from Raymond Blanc

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