Raw Artichoke And Mushroom Salad Recipes

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RAW ARTICHOKE AND MUSHROOM SALAD



Raw Artichoke and Mushroom Salad image

Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

3 lemons, halved
6 baby artichokes (about 4 ounces each)
6 cremini or white mushrooms
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces Parmesan, thinly shaved

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.

ARTICHOKE MUSHROOM SALAD



Artichoke Mushroom Salad image

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

Provided by julie g.

Categories     Vegetable

Time 20m

Yield 1 1/2 cup servings, 8 serving(s)

Number Of Ingredients 14

3 tablespoons white wine vinegar
1/4 cup chopped sun-dried tomato
1 teaspoon white wine worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup olive oil
1 head romaine lettuce, chopped
2 cups croutons
2 cups fresh sliced mushrooms
1/2 cup pitted kalamata olive
1 (14 ounce) can artichoke hearts, drained quartered
1 cup parmesan cheese

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.

RAW ARTICHOKE AND PARMIGIANO SALAD



Raw Artichoke and Parmigiano Salad image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 vitamin C capsules
3 lemons, halved
10 baby artichokes
1/4 pound piece Parmigiano-Reggiano, shaved with a peeler
3 cups washed baby arugula
Big fat finishing extra-virgin olive oil (high quality)
Kosher salt

Steps:

  • Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
  • Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
  • To assemble the salad:
  • Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
  • Serve immediately.
  • It's spring on a plate!

RAW BABY ARTICHOKE SALAD



Raw Baby Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 to 6 appetizer size salads

Number Of Ingredients 7

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.

ARTICHOKE SALAD WITH MUSHROOMS



Artichoke Salad With Mushrooms image

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 lemons
4 large artichokes
1/2 cup extra virgin olive oil
2 tablespoons shallots
1 bunch arugula
1 head bibb lettuce
1/2 pound shiitake mushrooms (or cultivated mushrooms) sliced
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup shaved Parmesan cheese

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.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 13 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 939 milligrams, Sugar 6 grams, TransFat 0 grams

RAW ARTICHOKE SALAD



Raw Artichoke Salad image

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Provided by David Tanis

Categories     quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 baby artichokes
1 tablespoon lemon juice
1 small garlic clove, smashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish

Steps:

  • Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
  • Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams

SHAVED RAW ARTICHOKE SALAD



Shaved Raw Artichoke Salad image

Categories     Salad     Mushroom     No-Cook     Vegetarian     Quick & Easy     Artichoke     Spring     Raw     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 10

1 large artichoke (12 oz)
1 lemon, halved
1 large (2-inch-wide) very fresh cremino or white mushroom
1 1/2 teaspoons mild extra-virgin olive oil plus additional for drizzling
1 teaspoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 wedge Parmigiano-Reggiano for curls
Special Equipment
a melon-ball cutter and a mandoline or other adjustable manual slicer

Steps:

  • Cut off artichoke stem and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.
  • Trim mushroom stem flush with cap, then rub mushroom with same lemon half. Squeeze 1/2 teaspoon juice from remaining lemon half into a bowl. Shave artichoke and mushroom as thinly as possible with slicer and toss immediately with lemon juice, then with oil, parsley, salt, and pepper.
  • Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then drizzle with olive oil.

MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD



Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Cauliflower

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

  • Saute mushrooms in a little butter about 5 minutes.
  • Break cauliflower into small flowerettes and steam for about 5 minutes.
  • Cut artichoke hearts into quarters.
  • Combine all ingredients in big bowl, including liquid from artichoke hearts.
  • Marinate at least overnight.
  • Keeps indefinitely in refrigerator.
  • Slightly cooked pieces of carrots can be added for more color.
  • If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

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

RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN



Raw Artichoke Salad with Celery and Parmesan image

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Provided by David Downie

Categories     Salad     Cheese     Vegetable     Appetizer     Side     Christmas     Easter     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Backyard BBQ     Dinner     Lunch     Parmesan     Artichoke     Celery     Spring     Summer     Shower     Healthy     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan

Steps:

  • Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

MARINATED MUSHROOMS & ARTICHOKES



Marinated Mushrooms & Artichokes image

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 13

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

Steps:

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

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

RAW ARTICHOKE AND WHITE-ASPARAGUS FARRO SALAD



Raw Artichoke and White-Asparagus Farro Salad image

Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 10

1 1/4 cups semipearled farro
1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped red onion
Coarse salt and freshly ground pepper
1 pound baby artichokes
1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into 1/4-inch pieces
1/4 cup packed fresh mint leaves, sliced crosswise if large, plus more for serving
1/3 cup packed coarsely chopped fresh dill, plus more for serving
6 ounces feta

Steps:

  • Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.
  • Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.
  • Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)
  • Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.

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 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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Slice the mushroom very thin and set aside. Prepare the plate by putting the arugula on the bottom, celery, mushrooms and artichokes. Season to your liking with salt, pepper, lemon …
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CAN ARTICHOKES BE EATEN RAW? - GARDENING CHANNEL
The most important factor in raw artichokes tasting just as delicious as their cooked counterparts is the freshness of the artichoke, and you can’t get any fresher than homegrown produce. …
From gardeningchannel.com


CELERY, ARTICHOKE AND MORTADELLA SALAD - LIDIA
Directions. Fill a bowl with cold water, add the juice of 1 lemon and the squeezed out lemon halves to store the srtichokes as you work. Peel and trim the stems from the artichokes. Pull …
From lidiasitaly.com


MUSHROOM AND ARTICHOKE SALAD | MCCORMICK GOURMET
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt. 2 ounces crumbled feta cheese. INSTRUCTIONS. 1 Mix mushrooms, artichokes, onions and parsley in medium bowl. 2 Mix …
From mccormick.com


TOMATO AND ARTICHOKE SALAD WITH MINT DRESSING
2021-05-17 You can finely chop everything if no food processor available. Place basil and mint into a food processor and blitz until well blended. Add lemon juice, red wine vinegar, olive oil …
From thedevilwearssalad.com


EASY RAW MUSHROOM SALAD RECIPE | SIMPLE. TASTY. GOOD.
Then slice the mushrooms into bite-size bits depending on how large they are and add them to a large mixing bowl. 2) Shred the fresh parsley and mint roughly and then add this to the …
From junedarville.com


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