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