Artichoke Salad With Mushrooms Recipes

RAW ARTICHOKE AND MUSHROOM SALAD

Steps:

• Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops of artichokes. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
• Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt, and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese, and serve.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

ARTICHOKE MUSHROOM SALAD

Steps:

• In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed.
• In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.

ARTICHOKE SALAD WITH MUSHROOMS

Steps:

• Squeeze the lemons into a bowl and add 2 cups of water.
• Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Slice the bottom's vertically about 1/4 inch thick and place them in a bowl of lemon-water.
• Heat 2 tablespoons of the oil in a large skillet, add the shallots and saute until they become translucent. Drain the artichokes and add them along with a few tablespoons of the lemon water. Cover and cook until the artichokes are tender, about 15 minutes. Remove from the pan.
• While the artichokes are cooking, thoroughly rinse the arugula and lettuce. Dry them. Remove stems from the arugula and tear the lettuce into bite-size pieces. Place in a bowl.
• After the artichokes have been removed from the pan add another tablespoon of the oil and increase the heat in the pan and cook until any water has evaporated. Add the mushrooms and saute over high heat until they have wilted, about 5 minutes. Remove from heat and return the artichokes to the pan. Set aside.
• Beat the vinegar with the mustard. Beat in the remaining oil. Season with salt and pepper. Toss the arugula and lettuce with about 1/3 of this dressing and divide among four salad plates. Top with the artichokes and mushrooms, drizzle with the remaining dressing and scatter the Parmesan cheese over the top.

MARINATED ARTICHOKES AND MUSHROOMS

Steps:

• Drain the mushrooms and artichokes well.
• Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
• Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
• Serve with crusty bread, sliced tomatoes and feta cheese.

ARTICHOKE STEAK SALAD

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.

ARTICHOKE SALAD II

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.