Drain the fennel and add to the artichoke. Gently mix in the baby spinach, rocket or dandelion, and the herbs. Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with ...

The rice, artichoke, onion, and bell pepper topping is delish. Seasoned perfectly, serve these stuffed mushrooms on their own, with a side salad, or a bowl of soup. "This is a big hit with my family!