Ingredients:

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 tbs 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

Methods:

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. Re-toss and serve on leaves of butter lettuce. Top with Asiago cheese shavings.