artichoke-fennel-and-edamame-salad-109571.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.",
        "Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.",
        "Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.",
        "*Edamame (soybeans) are available at many supermarkets."
    ],
    "ingredients": [
        "8 tablespoons fresh lemon juice, divided",
        "3 pounds baby artichokes",
        "Nonstick vegetable oil spray",
        "3 tablespoons plus 1/2 cup olive oil",
        "1/4 cup chopped shallots",
        "1 teaspoon fennel seeds",
        "1 teaspoon grated lemon peel",
        "3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups)",
        "1/2 cup chopped fresh Italian parsley",
        "4 1/2 cups cooked shelled edamame*"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Soy",
        "Roast",
        "Vegetarian",
        "Lemon",
        "Artichoke",
        "Fennel",
        "Summer",
        "Vegan",
        "Shallot",
        "Parsley"
    ],
    "title": "Artichoke, Fennel, and Edamame Salad",
    "url": "http://www.epicurious.com/recipes/food/views/artichoke-fennel-and-edamame-salad-109571"
}