Artichokesalad Recipes

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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 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

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

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.

SPINACH AND ARTICHOKE SALAD



Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

  • Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

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

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.

ARTICHOKE SALAD



Artichoke Salad image

I have seen this recipe on my favorite channel (food network) and it looked so colorful with all the veggies , that I decided to make it in the same day for my parent in laws together with Acharuli xachapuri (Georgian Cheese bread) that made a great combination. Thank God, all went well and they loved both dishes:). I made some changes in the original recipe as always and it worked pretty well. The saltiness of capers and marinated peppers and artichokes is balanced with nice chunks of fresh mozzarella and little pieces of celery give crunch and great texture to the softness of those veggies. Here it is my artichoke salad with basil pesto dressing and grilled chicken breasts.

Provided by georgian girl

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb artichoke heart, cleaned and cut into quarters, you can use frozen package
1/2 cup capers
3 -4 pieces marinated roasted red peppers
1 cup fresh mozzarella cheese (cut into cubes)
10 cherry tomatoes
2 stalks celery
2 grilled chicken breasts

Steps:

  • 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
  • 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
  • 3. cut cherry tomatoes into halves.
  • 4. slice the peppers into stripes.
  • 5. chop celery sticks into small cubes.
  • 6. cut mozzarella into 1 inch size pieces.
  • 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
  • Basil pesto.
  • • 1 clove of garlic.
  • • 7-8 pcs of basil.
  • • ½ cup of olive oil.
  • • 1 table spoon of viniger.
  • • ½ lemon juice.
  • • ½ cup of pine nuts or walnuts.
  • • salt, pepper.
  • preparation.
  • • chop garlic and basil roughly and place them in the food processor.
  • • add walnuts and keep processing.
  • • add lemon juice, vinegar, oil, salt and pepper.
  • • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
  • • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.

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