Can be prepared in 45 minutes or less. 2 fennel bulbs (about 2 pounds) 2 14-ounce cans artichoke hearts, drained and quartered or eighths 2 tomatoes, chopped 1/4 cup pitted Nicoise or other brine-cured black olives 1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste 1/4 cup olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon dried orιgano, crumbled 1/4 teaspoon dried thyme, crumbled freshly ground pepper to taste Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orιgano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops. Serves 6.
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