Roasted Artichoke Salad Recipes

ROASTED ARTICHOKE HEARTS SALAD RECIPE

Steps:

• Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with 1/4 cup olive oil. Sprinkle on 1/2 tsp. salt and 1/4 tsp. pepper and toss until well-coated.Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
• Place minced 1/4 cup minced shallot, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, 1 Tbsp. champagne vinegar, 1/2 tsp. kosher salt, and 1/4 tsp. freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.Process for 30 seconds. Then, add 1/2 cup chopped fresh basil leaves and process again 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.Chill in the refrigerator for 30 minutes, or until ready to use.
• When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat. Add 3 Tbsp. capers, 1-2 sliced roasted red peppers, 1/4 cups minced red onion, 2 Tbsp. chopped fresh parsley, and 1/4 tsp. red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.

ROASTED ARTICHOKE GREEK SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
• Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
• While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
• Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat your oven to 475 degrees. Trim your artichokes. I love this little animated tutorial). Place artichoke hearts in a bowl of water with sliced lemons (so they don't brown), until you get them into the oven. Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper. Arrange them, cut side down, along with the sliced lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
• While your artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add peas, lemon juice and dijon mustard, spinach and mint. Blend until combined. Add olive oil and blend until smooth (or as smooth as you like).
• Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese, and sliced artichoke hearts. Toss with a big squeeze of juice from your roasted lemons and season well with salt and pepper. Add a few dollops of pesto and serve remaining pesto on the side

ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER

Steps:

• Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
• Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
• Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
• Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
• Spoon dressing over salads. Makes 8 salads.

ROASTED ARTICHOKE SALAD

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.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ARTICHOKE-RED PEPPER TOSSED SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.