ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
RAW-ARTICHOKE-AND-TOMATO SALAD
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
- Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
- Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.
RAW ARTICHOKE AND PARMIGIANO SALAD
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
Provided by Food Network
Categories appetizer
Yield 4 to 6 appetizer size salads
Number Of Ingredients 7
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.
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
TOMATO CONFIT FOR RAW-ARTICHOKE-AND-TOMATO SALAD
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Boil a small pot of water. On bottom of each tomato, make small X with a knife. Blanch tomatoes for about 20 seconds just until the skin starts to tear. Remove; plunge into an ice bath. When cool, remove from water. Skin will peel right off. Cut lengthwise into quarters. Remove seeds and center pith. Cut each quarter into thirds lengthwise.
- Heat oven to 200 degrees. Gently toss the tomatoes with oil in a small bowl, and season with salt, pepper, and sugar. Place the tomato mixture in a 9-by-13-inch Pyrex baking dish. Cook for 2 1/2 hours, gently stirring the tomatoes occasionally. If the oil begins to bubble, reduce the heat. Turn the oven off, and leave the tomatoes in the oven until cool, 4 to 6 hours. Can be stored in refrigerator in the oil several days.
LEMONY FARFALLE, TOMATO AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories easy, pastas, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
- In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 5 grams
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD
Provided by Terry Kirts
Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
- Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
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