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–+ servings
Total Time :10 minutes
Servings: 4

INGREDIENTS
 

  • 1 medium fennel bulb, very thinly sliced
  • 2 celery stalks, cut into thin sticks
  • 1 cup marinated artichoke hearts, drained and sliced
  • ¾ teaspoon salt
  • ¼ teaspoon crushed red chili flakes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • ¾ cup Parmesan shavings

INSTRUCTIONS

  • Combine the fennel, celery, artichokes, and Parmesan in a very large bowl.
  • Season with salt and chile flakes, then add lemon juice and olive oil. Toss gently until evenly coated.
  • Just before serving, fold in the pomegranate arils and pistachios.
  • Transfer to a wide platter or multiple platters and serve chilled or at cool room temperature.