Artichoke Salad and Vinaigrette

• 8 fresh artichoke hearts (put them in a bowl of water and lemon juice to keep them from going black)
• 2 finocchio fennel heads, sliced
• 1 bunch rocket or 2 cups of chopped salad greens
• 5 -6 anchovy fillets, well-drained
• 12 cup extra virgin olive oil
• 12 cup fresh dill, finely chopped
• 2 small lemons, juice and zest of
• 12 teaspoon honey or 12 teaspoon Agave
• pepper, Freshly ground

1. Place all the ingredients for the vinaigrette into a blender and mix well.
2. Cut the artichokes in quarters and then finely slice each quarter.
3. Wash and dry the salad greens.
4. Put a layer of finocchio on a serving plate and sprinkle with some of the vinaigrette.
5. Continue with a layer of the artichoke slices and sprinkle with some more of the vinaigrette.
6. Before serving, add the rocket or salad greens and the rest of the vinaigrette.

water, finocchio fennel, rocket, anchovy, extra virgin olive oil, fresh dill, lemons, honey, pepper

Taken from www.food.com/recipe/artichoke-salad-and-vinaigrette-366234 (may not work)