Pare chokes down to the hearts; scoop out the chokes, soak in water with 1
lemon juice.
Top and bottom the fennel, remove outer layer. Slice very thin. Slice the chokes
equally as thin.
Dressing:
Juice of 1 lemon, oil, salt, pepper.
Sprinkle with cheese and parsley. Sliced apples, or pasta (optional)
