Artichoke, Fennel, and Edamame Salad

• 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*

1. Preheat oven to 400F.
2. Fill medium bowl with cold water.
3. Add 2 tablespoons lemon juice.
4. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows).
5. Cut tip and stem off artichoke.
6. Cut artichoke in half.
7. Scoop out any choke.
8. Place in lemon water.
9. Spray large rimmed baking sheet with nonstick spray.
10. Drain artichokes; pat dry.
11. Return to bowl.
12. Add 3 tablespoons oil and toss.
13. Transfer to prepared sheet; sprinkle with salt and pepper.
14. Roast until tender when pierced, stirring once, about 20 minutes.
15. Cool on sheet.
16. Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl.
17. Stir in sliced fennel, parsley, artichokes, and edamame.
18. Season with salt and pepper.
19. (Can be made 1 day ahead.
20. Cover and chill.)
21. Garnish with reserved fennel fronds and serve.
22. *Edamame (soybeans) are available at many supermarkets.

lemon juice, baby artichokes, vegetable oil spray, olive oil, shallots, fennel seeds, fennel bulbs, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/artichoke-fennel-and-edamame-salad-109571 (may not work)