Instructions: Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it. Set aside to marinate for about 20 minutes.

In a small saute pan over medium high heat, toast the fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons extra-virgin olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Remove outer leaves from artichokes, trim tops to 1 inch from heart, and peel stems. 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 1 teaspoon olive oil over high heat. Add shrimp; season with 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.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.