Artichoke Tomato Salad Recipes

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ARTICHOKE TOMATO SALAD



Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO AND ARTICHOKE SALAD



Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

Steps:

  • In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
  • Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

ARTICHOKE HEART AND TOMATO SALAD



Artichoke Heart and Tomato Salad image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Provided by sofie-a-toast

Categories     Artichoke

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

  • Cut each tomato into 6 wedges and each artichoke into halves.
  • Blend the rest of the ingredients and pour over the vegetables. Toss.
  • Chill for 20 minutes.

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD



Tomato, Artichoke and Feta Couscous Salad image

This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette

Provided by Abby Girl

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

Steps:

  • In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
  • Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
  • Add vinaigrette and toss to ix. Add salt and pepper to taste.

Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2

RAW-ARTICHOKE-AND-TOMATO SALAD



Raw-Artichoke-and-Tomato Salad image

A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

12 anchovies
1 large clove garlic
1 large whole egg
1/2 cup olive oil (use the tomato oil from Tomato Confit and enough olive oil to make 1/2 cup)
1/2 cup freshly squeezed lemon juice
Freshly ground pepper
1 small head frisee
10 baby artichokes
1 recipe Tomato Confit for Raw-Artichoke-and-Tomato Salad

Steps:

  • Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
  • Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
  • Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.

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

ORZO TOMATO ARTICHOKE SALAD



Orzo Tomato Artichoke Salad image

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Provided by my2funsons

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2 tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  • Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  • Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g

ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE



Artichoke Salad with Warm Tomato Vinaigrette image

This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 13

2 large artichokes (1 1/2 pounds total)
1/2 lemon
Kosher salt and freshly ground pepper
3 ounces baguette, crust removed, torn into 1/4-to-1/2-inch pieces (about 1 packed cup)
1/4 cup extra-virgin olive oil
3 ounces thick-cut bacon (2 slices), cut crosswise into 1/2-inch-thick pieces
1/4 cup finely chopped shallot
2 tablespoons plus 1 teaspoon red-wine vinegar
1 tablespoon capers, drained
1 medium tomato, chopped (3/4 cup)
1 teaspoon fresh oregano leaves, finely chopped
4 cups packed torn chicories, such as frisée, escarole, radicchio, or a combination
1/2 cup fresh basil leaves, torn if large

Steps:

  • Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
  • Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
  • Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
  • Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
  • Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
  • Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
  • Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI



Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Provided by Diane Rossen Worthington

Categories     Salad     Tomato     Appetizer     Side     Vegetarian     High Fiber     Dinner     Lunch     Feta     Artichoke     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

  • For pesto:
  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
  • Serve salad with crostini.

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