Recipe

Artichoke And Fennel Salad Recipe

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Ingredients

1/4 ts Fennel seeds
--FILLING-----
5 lg Garlic cloves; sliced
1/2 c sliced fresh fennel
1 pk Frozen artichoke hears; unthawed
1 tb Olive oil
1/2 c Canned vegetable broth or water
1 Egg white
32 Gyoza; wrappers or wonton wrappers, up to 36
1 Egg yolk
2 tb Minced fresh fennel fronds

Directions

Step #1 ---SAUCE------ 1/4 c Olive oil 4 Garlic cloves; sliced 1 c sliced fresh fennel 1 1/4 ts Fennel seeds 1 cn Italian tomatoes; (28-oz) 2 tb Tomato paste 1 ts Dried oregano 1/4 ts Dried crushed red pepper 1/8 ts Ground cloves Fresh fennel fronds For filling: Heat olive oil in heavy medium skillet over med-heat/flame.
Step #2 Add sliced garlic & fennel seeds & saute 3 mins.
Step #3 Add artichoke hearts and sliced fennel & stir 1 min.
Step #4 Add vegetable broth & bring mixture to boil.
Step #5 Cover skillet & cook this until vegetables are very tender, about 12 mins.
Step #6 Uncover & let simmer until pan juices have evaporated completely, stirring every once in awhile, about 10 mins.
Step #7 Scrape filling into processor & cool.
Step #8 Add fennel fronds & process to coarse puree.
Step #9 Spice up to taste with salt & pepper.
Step #10 Add yolk and mix.
Step #11 Line baking sheet with plastic wrap.
Step #12 If using wonton wrappers, trim edges to form rounds.
Step #13 Brush entire surface of 1 wrapper lightly with egg white.
Step #14 Place 1 rounded tsp filling in center.
Step #15 Fold dough over, forming semi-circle.
Step #16 Seal edges, pressing out any air around filling.
Step #17 Place on prepared sheet.
Step #18 Repeat with remaining filling and wrappers.
Step #19 (Ravioli can be prepared ahead.
Step #20 Cover loosely with towel & plastic wrap & put in the fridge up to 8 hrs, or cover with plastic & freeze 3 days.
Step #21 Do not thaw frozen ravioli before cooking.
Step #22 ) For sauce: Heat oil in heavy large saucepan over medium-low heat.
Step #23 Add garlic, fennel & fennel seeds & saute until tender, about 12 mins.
Step #24 Add tomatoes with their juices & next 4 ingredients.
Step #25 Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 mins.
Step #26 Spice up this with salt & pepper.
Step #27 (Can be made 2 days ahead.
Step #28 Cover; chill.
Step #29 Rewarm before using.
Step #30 ) Boil ravioli in large pot of boiling salted water until tender, about 5 mins.
Step #31 Drain well.
Step #32 Spoon some sauce on each plate.
Step #33 Arrange ravioli atop sauce.
Step #34 Garnish with fresh fennel fronds.
Step #35 Serves 8.
Step #36 --.
Enjoy the Artichoke And Fennel Salad recipe

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Artichoke And Fennel Salad Recipe

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