Artichoke Heart, Fennel and Parmesan Salad



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)

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

Serves 2

Gourmet - June 1993