Artichoke and Fennel Salad with Lemon Vinaigrette

1) Rinse the whole fennel well. Trim the bottom of the bulb and cut one inch above the white bulb. Thinly slice the fennel bulb and place in a large bowl. Chop the tender, deep green fronds (about 1 cup) and add to the bowl. (Do not use the celery looking stalks for the salad, they are very tough. However, they would be great in a soup.) Add parsley, artichoke quarters, and green onions.
2) In a small bowl, whisk the olive oil through the pepper.
3) Pour dressing over vegetables and toss gently. Taste, add additional salt and pepper if necessary.

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