Artichoke Heart, Fennel, and Parmesan Salad

Julie Jurden

Spring is right around the corner, and it's the perfect time for light, healthy meals. Celebrate the flavors of the season with an Italian inspired spring salad, that is simple to make and sure to tantalize your tastebuds.

Artichoke Heart, Fennel, and Parmesan Salad

Can be prepared in 45 minutes or less.

Serves 2


    • 2 teaspoons fresh lemon juice, or to taste

    • 1/4 teaspoon Dijon-style mustard

    • 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

    • a pinch of dried hot red pepper flakes if desired

    • 2 tablespoons olive oil

    • a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin

    • 1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery

    • 1/3 cup coarsely grated Parmesan (about 2 ounces)

    • 1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)


In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

If you looking for a beautiful presentation for this salad, try our Roma Amor Serving Bowl!

Recipe from