Grilled Baby Artichoke and Fennel Salad
All the veggies in this salad came from our garden! Yum! It was really delicious and I can’t wait to make this again. The small artichokes are mostly edible, except for the tough parts of the tops of the leaves. The baby fennel has a very mild licorice taste compared to fully developed fennel.
Bring a pot of water to a boil. Clean 5 or 6 baby artichokes by snipping the sharp thorns off the leaves all the way around with kitchen scissors, remove the bottom toughest leaves, and slice the tops off. Rub all over with a lemon.
Place in the pot of water to cook for about 10 minutes depending on how big they are. Add 6 or 7 baby fennel bulbs including the roots. The fennel will cook faster than the artichokes.
Cut prepped veggies in half, drizzle with olive oil and season with salt and pepper. Grill on a grill pan or hot grill for 15 minutes flipping and turning so they cook evenly and don’t burn.
Serve with lemony dressing. Chop 1 small garlic clove, the juice of 1/2 lemon, 1/2 tsp honey, 1 tsp rice vinegar, chopped fennel fronds, salt and pepper.
Once your veggies are cooked through, place them on a bed of lettuce and drizzle with the lemon dressing, garnish with freshly grated parmesan cheese and lemon zest.