Artichoke Salad I Recipes

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ARTICHOKE SALAD I



Artichoke Salad I image

A flavorful Italian-style rice and artichoke salad.

Provided by Christine Johnson

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 dash hot pepper sauce
2 (6.5 ounce) jars marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, chopped
1 green bell pepper, chopped

Steps:

  • Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
  • In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
  • Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g

ARTICHOKE SALAD



Artichoke Salad image

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

Provided by PetsRus

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, drained and roughly chopped
4 tomatoes, finely chopped
1 medium red onion, chopped
2 tablespoons olive oil, maybe a bit more
2 -3 cloves garlic, finely chopped
1 teaspoon oregano
2 teaspoons chopped mint
salt & freshly ground black pepper
1 lemon, cut in wedges

Steps:

  • Mix everything together, add salt and pepper, taste or it needs more olive oil.
  • Cover and leave in the fridge for an hour (optional).
  • Serve with the lemon wedges.

Nutrition Facts : Calories 152.5, Fat 7.4, SaturatedFat 1.1, Sodium 67.8, Carbohydrate 21.2, Fiber 11, Sugar 5.8, Protein 4.5

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 ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

ARTICHOKE HEART SALAD



Artichoke Heart Salad image

I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. -Elizabeth Birkenmaier, Gladstone, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green pepper
1/3 cup thinly sliced green onions
3/4 cup Italian salad dressing

Steps:

  • In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1147mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

SHAVED ARTICHOKE SALAD



Shaved Artichoke Salad image

Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 7

8 baby artichokes, cleaned
Vinegar for soaking (optional)
Zest and juice of a lemon
Chunk of Parmesan
3 tablespoons extra-virgin olive oil, more as necessary
Salt and pepper
Chopped fresh parsley or basil leaves for garnish

Steps:

  • Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
  • Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
  • Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 790 milligrams, Sugar 3 grams

QUICK ARTICHOKE PASTA SALAD



Quick Artichoke Pasta Salad image

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

Provided by Maryanne

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 4h20m

Yield 5

Number Of Ingredients 10

1 cup salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar marinated artichoke hearts
½ cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
½ tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
  • In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g

QUICK ARTICHOKE SALAD



Quick Artichoke Salad image

Provided by Sunny Anderson

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 (14-ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper

Steps:

  • Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.

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

SHAVED ARTICHOKE SALAD



Shaved Artichoke Salad image

This delicious artichoke salad recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 lemons
8 baby artichokes, trimmed
Parmesan cheese
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Chopped fresh flat-leaf parsley or fresh basil leaves, for garnish

Steps:

  • Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
  • Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
  • Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.

MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. "I always take this salad to get-togethers," says the Barron, Wisconsin cook. "A special event wouldn't be the same without it."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium tomato, cut into wedges
1/2 cup chopped green pepper
1/3 cup chopped red onion
1/4 cup prepared Italian salad dressing

Steps:

  • In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss

Provided by Tom Kime

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 12

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

Steps:

  • Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
  • Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
  • Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
  • To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium

ARTICHOKE PASTA SALAD



Artichoke Pasta Salad image

"I've made this salad many times for my husband and me," Nancy Adams of Las Vegas, Nevada writes of her flavorful and fetching macaroni medley. "We like it for lunch with pineapple-topped ham slices and sweet potatoes. Or you can stir in a can of tuna into the salad for a complete meal."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1 cup uncooked elbow macaroni
1 cup halved grape tomatoes
1 cup sliced ripe olives
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ARTICHOKE SALAD II



Artichoke Salad II image

This is a great year round salad. You can use whatever veggies are in season.

Provided by Amy Brolsma

Categories     Vegetable Salads

Time 10m

Yield 6

Number Of Ingredients 8

1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup low fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup sliced fresh mushrooms
¼ cup diced onion
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

  • In a small bowl, whisk together the sour cream and Italian dressing mix.
  • In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.

Nutrition Facts : Calories 123 calories, Carbohydrate 15.2 g, Cholesterol 15.7 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 953.2 mg, Sugar 4 g

ARTICHOKE STEAK SALAD



Artichoke Steak Salad image

"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1-1/2 pounds boneless beef sirloin steak
1/2 pound fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
12 cherry tomatoes, halved
5 green onions, chopped
2 heads Bibb lettuce, separated into leaves
2 hard-boiled large eggs, cut into wedges

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.

Nutrition Facts :

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