Title: Artichoke heart salad with asiago cheese
 Categories: Artichoke, Salad
      Yield: 4 Servings
 
      2 lg Artichokes
      1 lg Orange; juiced
      1 md Fennel bulb
      1 sm Red onion
      1    Orange; peeled, seeded and
           -sliced
      2    Cloves garlic; finely
           -chopped
      1 tb Chopped fresh tarragon
      2 ts Extra-virgin olive oil
      1    Pinches chili flakes
           Salt; to taste
      8    Leaves butter lettuce
      1 oz Asiago cheese; grated OR
           -shaved with a vegetable
           -peeler
 
  Prep time: 30 minutes
  
  Artichoke hearts. Using a very sharp paring knife, cut away all the
  leaves and the choke to get to the heart; discard outer leaves, choke
  and thistle.
  
  Thinly slice raw hearts and place them in a bowl with orange juice.
  
  Remove outer leaves and top, feathery parts of fennel. Remove onion
  skin and cut off both ends of onion. Slice fennel and onions paper
  thin, and add to raw hearts. Add orange slices, garlic, tarragon,
  olive oil and chili flakes, and season with salt to taste. Allow to
  stand at room temperature for 15 minutes. Retoss and serve on leaves
  of butter lettuce. Top with Asiago cheese shavings.
  
  Per serving: 159 calories, 28% fat (4.9g), 51% carbs, 21% protein.