Recipes Ingredients Seafood Recipes Shrimp Recipes Raymond's Spring Artichoke Salad 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 30, 2018 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves Ingredients 1 large bulb fennel, thinly sliced 2 tablespoons red-wine vinegar 6 tablespoons plus 1 teaspoon extra-virgin olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 tablespoon dried fennel seeds, soaked in water until plump, and drained ½ pint red cherry tomatoes, cut in half lengthwise ½ pint yellow pear tomatoes, cut in half lengthwise 1 teaspoon aged or regular balsamic vinegar ¼ red onion, thinly sliced 3 fresh basil leaves, thinly sliced 4 medium artichokes, outer leaves removed, tops trimmed to 1 inch from heart, and stems peeled 1 lemon, halved 1 tablespoon finely chopped fresh cilantro 12 large shrimp, peeled, deveined, tails intact ¼ cup Kalamata olives, pitted Directions Place fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it; stir to combine. Set aside to marinate for about 20 minutes. In a small saute pan over medium-high heat, toast fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a 1/8-inch thickness. In a large saute pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and saute, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside. In a medium saute pan, heat remaining teaspoon olive oil over high heat. Add shrimp; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center. Top with shrimp, and garnish with olives. Rate it Print