Artichoke Lemon Salad Food

LEMON ARTICHOKE ROMAINE SALAD

Steps:

• Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

RAW ARTICHOKE SALAD

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.

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.

SALAD WITH ARTICHOKES

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.

ARTICHOKE & LEMON SALAD

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.

ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING

Steps:

• Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
• Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.

SLICED-ARTICHOKE SALAD

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.

CHOPPED ARTICHOKE AND PRESERVED LEMON SALAD

Steps:

• squeeze the art hearts gently to remove excess liquid.
• chop lemon peel.
• combine all ingredients in a bowl and mix well.
• allow to sit at room temperature for about 15-20 minutes for flavors to blend.

ARTICHOKE SALAD

Steps:

• Mix everything together, add salt and pepper, taste or it needs more olive oil.
• Cover and leave in the fridge for an hour (optional).
• Serve with the lemon wedges.