SLICED-ARTICHOKE SALAD
Sliced artichokes, lettuce, and parsley are marinated in a lemon vinaigrette. When choosing artichokes for this salad, select ones with long stems.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Set the vinaigrette aside.
- Trim the stem end of an artichoke so it is no more than 2 inches long. Rub the cut part with a lemon wedge. Pull off all leaves, and discard. Using a melon baller, scoop out the choke, and discard. Rub the exposed heart with lemon wedge. Using a paring knife, trim around the edges of the heart, and discard parings. Rub trimmed artichoke with lemon wedge. Repeat with remaining artichokes.
- Place a mandoline over the bowl containing the lemon vinaigrette. Cut 1 trimmed artichoke into long, thin slices, and place in bowl. Immediately coat the slices with the vinaigrette. Repeat with the remaining 2 artichokes. Marinate 30 minutes.
- Place the chopped lettuce and parsley in the bowl with the artichokes, and toss. Serve the salad immediately.
SALAD WITH ARTICHOKES
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
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
TUSCAN ARTICHOKE SALAD
Steps:
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
- Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
Nutrition Facts : Calories 279 kcal, Fat 20.9 g, Protein 5.9 g, Sugar 3.5 g, Carbohydrate 19.9 g, Sodium 601 mg, Fiber 5.7 g, ServingSize 1 serving
ARTICHOKE GRILLED STEAK SALAD
Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad from our Test Kitchen boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat. , Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.
Nutrition Facts :
CELERY, ARTICHOKE, AND MORTADELLA SALAD
In creating this recipe, I added the mortadella on the spur of the moment. I love raw artichoke salad, but have often prepared this salad with many other, different ingredients, such as raw mushrooms, or shavings of Grana Padano or Parmigiano-Reggiano. Recently I made a beautiful salad of small artichokes, crunchy celery, and some great imported mortadella, which I happened to have on hand. And so this salad was born: it certainly is based on tradition, but with my own touch. It has now become a family favorite for buffets, antipasto, or just for lunch.
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Clean and prepare the artichokes as illustrated (see sidebar). Drain the artichoke slices from the water and set into a mixing bowl and toss with the juice of the remaining lemon.
- Add the celery to the mixing bowl. On the coarse holes of a box grater, grate most of the cheese into the bowl, reserving a small piece for garnish. Drizzle the ingredients in the mixing bowl with the olive oil and season with salt. Toss well.
- Now add the mortadella, and toss gently. Arrange the salad on a serving plate, grate the remaining cheese over the top, and serve.
- To clean eight baby artichokes and prevent them from oxidizing, fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed-out lemon halves.
- Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.
- If the recipe calls for sliced artichoke, halve the artichoke and slice very thin lengthwise (through the stem, either by hand or on a mandoline) or crosswise. Repeat this process with each of the remaining artichokes. As you finish with each artichoke, add it to the bowl of cold water and lemon juice, to keep it fresh.
- If you are stuffing the artichokes: Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke. Put the prepared artichoke in the bowl of water and lemon juice to keep it fresh.
RAW ARTICHOKE SALAD
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
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
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