Artichoke Heart Fennel And Parmesan Salad Recipes

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ARTICHOKE AND FENNEL CRUDO



Artichoke and Fennel Crudo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

SALAD WITH ARTICHOKES



Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the mixed greens, onion, and artichoke hearts.
  • In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
  • Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD



Artichoke Heart, Fennel, and Parmesan Salad image

Categories     Salad     No-Cook     Quick & Easy     Parmesan     Artichoke     Fennel     Summer     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Make and share this Artichoke and Fennel Salad recipe from Food.com.

Provided by Phil Franco

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
2 (14 ounce) cans artichoke hearts, drained and quartered
2 tomatoes, chopped
1/4 cup pitted brine-cured black olives
1 ounce about 3 flat anchovy fillet, drained, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme, crumbled
pepper

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
  • Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
  • bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
  • Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
  • garnish the salad with the reserved fennel tops.
  • Serves 6.

Nutrition Facts : Calories 188.7, Fat 9.9, SaturatedFat 1.4, Cholesterol 4, Sodium 654.1, Carbohydrate 22.6, Fiber 10.1, Sugar 2.5, Protein 7.3

ARTICHOKE AND OLIVE FARRO SALAD



Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

ARTICHOKE & FENNEL SALAD WITH FRESH WARM TOMATO VINAIGRETTE



Artichoke & Fennel Salad With Fresh Warm Tomato Vinaigrette image

Fresh ingredients, fennel, market tomatoes, baby artichokes (well, I am using frozen, but you can absolutely use fresh if you have the time and if they are available). Honestly I prefer buying frozen baby artichokes which are so much easier. This is a great side dish.

Provided by SarasotaCook

Categories     Vegetable

Time 1h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 20

2 cups cherry tomatoes, cut in quarters
2/3 beefsteak tomato (or you can use plum tomatoes diced)
1/2 cup heirloom tomato (I like a purple or orange to give a bit different flavor, also diced)
1 large shallot, fine diced
1 tablespoon garlic, minced
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup fresh basil, diced fine
1 teaspoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 (9 ounce) packages frozen artichoke hearts, I used Birds Eye Brand
2 large fennel bulbs, thin sliced
1 teaspoon lemon zest
1 tablespoon italian seasoning
2 tablespoons olive oil (to roast or grill)
salt
pepper
2 tablespoons fresh basil, minced
1/2 cup parmesan cheese, grated

Steps:

  • Vegetables -- In a large sauce pan add the olive oil and bring to medium heat. Add the vinegar, garlic, shallot and all the tomatoes and saute on medium to medium high heat until the tomatoes begin to fall apart. Bring to low heat and just simmer 15-20 minutes. Add the basil, salt and pepper to taste. The sauce is done.
  • Artichokes and Fennel -- Thaw the artichokes and then cut in half. Also cut the fennel, removing the center bulb area and then slice fairly thin. In a large bowl, add both the fennel and artichokes along with the olive oil, lemon juice, lemon zest, salt and pepper and Italian seasoning and toss to coat. Put on a cookie sheet lined with parchment or foil and bake at 425 degrees for about 15-20 minutes until they get soft and slightly golden brown. This can easily be done on the grill as well.
  • Plate -- Add the artichokes and fennel to each plate and top with some of the fresh tomato sauce, and garnish with fresh basil and parmesan cheese. ENJOY!

Nutrition Facts : Calories 314.3, Fat 25.6, SaturatedFat 4.7, Cholesterol 7.3, Sodium 1380, Carbohydrate 17.8, Fiber 7.2, Sugar 2.2, Protein 7.5

SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN



Shaved Artichoke Salad with Parsley and Parmesan image

For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 artichoke hearts
2 1/2 teaspoons lemon juice
1/2 ounce Parmesan cheese, shaved
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
3 tablespoons parsley leaves, torn if large

Steps:

  • Halve each artichoke heart lengthwise.
  • Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
  • Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
  • Sprinkle nuts and parsley over the top, and serve immediately.

Nutrition Facts : Calories 124 g, Fat 12 g

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