Baby Artichoke Salad Recipes

RAW BABY ARTICHOKE SALAD

Raw Baby Artichoke Salad image

Provided by Food Network

Yield 4 to 6 appetizer size salads

Number Of Ingredients 7

Ingredients

1 pound of tiny, young baby artichokes
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, divided
2 cups mixed mesclun salad
1/4 cup basil leaves, washed and stemmed
1/4 cup flat parsley leaves, washed and stemmed
Chunk of Parmesan cheese for shavings

Steps:

Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad.
Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken.
Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together.
Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.
Shave fresh Parmesan cheese on each dish to finish.

SAUTEED BABY ARTICHOKES

Sauteed Baby Artichokes image

Provided by Molly O'Neill

Categories easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/4 cup water
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon minced fresh mint

Steps:

Rub the cut side of the artichokes with a little of the lemon juice.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams

ARUGULA AND BABY ARTICHOKE SALAD

Arugula and Baby Artichoke Salad image

This healthy and delicious salad recipe is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
24 (1-inch) Croutons
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette
Sauteed Artichokes
1 ounce Parmesan cheese, shaved

Steps:

Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

SAUTEED BABY ARTICHOKES

Sauteed Baby Artichokes image

This recipe comes to us courtesy of chef and author James Peterson.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 6

Ingredients

18 baby artichokes, (about 2 1/2 pounds)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced and crushed to a paste
2 tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

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