Edamame, Artichoke & Fennel Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bulb fennel, top and bottom removed, and cut into strips (reserving some of the springs as garnish)
  • 1 bag frozen shelled edamame, cooked to instructions
  • 2 tbsp fresh lemon juice (about ½ large lemon)
  • 3 cans artichoke hearts, quartered
  • ½ cup olive oil
  • 1 tbsp dried basil
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tbsp white wine vinegar
  • Salt & Pepper to taste
  1. First preheat your oven to 425. Next in a baking dish (medium) add your artichokes, ½ cup oil, 1 tbsp dried basil, minced garlic, 1 tsp salt & 1tbsp white wine vinegar. Toss until fully coated. Place in oven for about 25-30 minutes, stirring halfway through. Roast these just until the some of the artichokes start to turn golden.
  2. Remove artichoke and let cool for about 10 minutes.
  3. Next add the lemon juice, fennel & cooked edamame to the marinated artichokes. Toss. Salt & pepper to taste. Serve
Recipe by My Lavender Blues at https://mylavenderblues.com/edamame-artichoke-fennel-salad/