ARTICHOKE SALAD WITH ORANGES
Make and share this Artichoke Salad With Oranges recipe from Food.com.
Provided by lauralie41
Categories Oranges
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
- When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
- When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.
Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9
ARTICHOKE AND ORANGE SALAD
Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Low/No Sugar Orange Artichoke Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
- Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
- Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
HOT SPINACH AND ARTICHOKE DIP
Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
FRESH ARTICHOKE DIP
This is a good starter recipe to learn how to cook fresh artichoke.....if you want to use the cooked prepared artichoke just skip the fresh boiling step. This dip comes out very good either way.Enjoy :)
Provided by Sabrina Nichols
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 15
Steps:
- 1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
- 2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
- 3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
- 4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )
ARTICHOKE AND PASTA SALAD
From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts.
Provided by Pebbles
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
- Chop the remaining artichoke hearts.
- Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
- Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
- Cover and chill 2 hours.
- Sprinkle with feta cheese.
- Yields six servings (one cup each).
Nutrition Facts : Calories 251.6, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 300.7, Carbohydrate 44.4, Fiber 5.7, Sugar 2.6, Protein 9.9
WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD
This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze
Provided by Jane Hornby
Categories Side dish, Starter
Time 1h5m
Yield 4 - 6 as a side
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
- Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
- Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
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