Artichoke Salad With Mushrooms Recipes

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.

Steps:

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

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

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.

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.

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

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.