Artichoke Salad With Mushrooms Food

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SALAD WITH ARTICHOKES



Salad with Artichokes image

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

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

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

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD



Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

Steps:

  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
  • Preheat grill to medium-high and oven to 425 degrees F.
  • Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
  • Remove mushroom caps from grill.
  • To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
  • Serve 2 caps with a pile of salad alongside, if desired, per person.

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Christmas     Vegetarian     Back to School     Dinner     Mozzarella     Parmesan     Artichoke     Fall     Spring     Winter     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:
  • Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • For béchamel sauce:
  • Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

MARINATED ARTICHOKES AND MUSHROOMS



Marinated Artichokes and Mushrooms image

This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.

Provided by joanna_giselle

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

400 g mushrooms (preferable whole button in a glass jar)
400 g artichoke hearts (not frozen)
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons fresh parsley
salt and pepper

Steps:

  • Drain the mushrooms and artichokes well.
  • Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
  • Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
  • Serve with crusty bread, sliced tomatoes and feta cheese.

ARTICHOKE STEAK SALAD



Artichoke Steak Salad image

"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1-1/2 pounds boneless beef sirloin steak
1/2 pound fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
12 cherry tomatoes, halved
5 green onions, chopped
2 heads Bibb lettuce, separated into leaves
2 hard-boiled large eggs, cut into wedges

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.

Nutrition Facts :

ARTICHOKE SALAD WITH MUSHROOMS



Artichoke Salad With Mushrooms image

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 lemons
4 large artichokes
1/2 cup extra virgin olive oil
2 tablespoons shallots
1 bunch arugula
1 head bibb lettuce
1/2 pound shiitake mushrooms (or cultivated mushrooms) sliced
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup shaved Parmesan cheese

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.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 13 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 939 milligrams, Sugar 6 grams, TransFat 0 grams

MARINATED MUSHROOMS & ARTICHOKES



Marinated Mushrooms & Artichokes image

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 13

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

Steps:

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

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

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

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

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

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE



Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD



Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Cauliflower

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

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.

RECIPES WITH ARTICHOKES - BAKED ARTICHOKE HEARTS



Recipes with Artichokes - Baked Artichoke Hearts image

These delicious roasted artichoke hearts are a great appetizer or side dish!

Provided by This Healthy Table

Categories     Roundup

Time 33m

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup shredded parmesan cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Pat the artichoke hearts dry with a paper towel.
  • Toss the artichoke hearts with olive oil, sea salt, and black pepper.
  • Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
  • Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
  • Place the roasted artichoke hearts on a serving plate and serve immediately.

Nutrition Facts : Calories 61 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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ARTICHOKE MUSHROOM SALAD RECIPES
Recent recipes artichoke and mushroom salad barbecue chicken pizza pillsbury.com rustic jicama appetizer with red chile and lime sugar-crusted lime cake - pillsbury.com ranch red skin potato salad easy oriental chicken salad pillsbury.com barley pilaf apricot sesame cookies raspberry lemonade pie pillsbury.com ham cups and eggs printer friendly kale & salmon …
From tfrecipes.com


ARTICHOKE SALAD WITH MUSHROOMS - COOKEATSHARE
Recipes / Artichoke salad with mushrooms (1000+) Marinated Artichoke Hearts With Mushrooms. 1316 views. With Mushrooms, ingredients: 2 (9 ounce.) Packages frzn artichoke hearts, 3/4 c. salad. Artichoke Sauce With Mushrooms And Greens. 1630 views. Artichoke Sauce With Mushrooms And Greens, ingredients: 1 Tbsp. Extra virgin olive oil, 1. Smoked …
From cookeatshare.com


MUSHROOMS AND ARTICHOKES RECIPES | SPARKRECIPES
CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES. Native to northern Italy, this captivating and versatile entrée looks as good as it tastes. Hearty wild mushrooms and delicate artichoke hearts combine with savory Asiago cheese in this classic polenta dish. Makes a complete vegetarian meal when served with steamed beets and dark leafy greens.
From recipes.sparkpeople.com


MARINATED MUSHROOM AND ARTICHOKE SALAD - COOKS.COM
1 lb. med.-sized mushrooms Boiling salted water 1 (8 oz.) pkg. frozen artichoke hearts 1/3 c. chopped green onions, including part of tops 1 (2 oz.) sm. jar pimiento-stuffed green olives, drained and sliced 1 tbsp. chopped pimiento 1/2 c. each olive oil and white wine vinegar 1 tbsp. dry sherry 1/2 tsp. salt
From cooks.com


ARTICHOKE AND MUSHROOM CASSEROLE - ALL INFORMATION ABOUT ...
Chicken, Artichoke, and Mushroom Casserole Recipe tip www.thespruceeats.com. This chicken and artichoke casserole is flavorful and easy to fix and bake. With only six ingredients, it's a snap to prepare. Place them in the oven and bake for 20 minutes while the chicken is browning. Add the chicken and artichoke dish to the oven with the potatoes and continue baking for about 45...
From therecipes.info


ARTICHOKE AND MUSHROOM SALAD - SUSAN HERRMANN LOOMIS | ON ...
Artichoke and Mushroom Salad. Salade D’Artichauts et Champignons. Print Recipe. ARTICHOKE AND MUSHROOM SALAD. Servings: Ingredients. 2 lemons; sea salt ; 8 ounces mushrooms wiped clean, stems trimmed, very thinly sliced, 250g; 2 tablespoons white wine vinegar; 1 clove garlic minced; 1/2 cup heavy cream 125ml; Freshly ground black pepper; 4 …
From onruetatin.com


ARTICHOKE AND MUSHROOM SALAD RECIPE
Crecipe.com deliver fine selection of quality Artichoke and mushroom salad recipes equipped with ratings, reviews and mixing tips. Get one of our Artichoke and mushroom salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken and Shiitake Marsala Crecipe.com How to provide a traditional Italian dish an Asian flavor? This …
From crecipe.com


GLOBE ARTICHOKE RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


ARTICHOKE MUSHROOM SALAD RECIPE - COOKEATSHARE
Trusted Results with Artichoke mushroom salad recipe. artichoke mushroom salad Recipes at Epicurious.com. Shaved Raw Artichoke Salad Gourmet, March 2002. Artichoke and Mushroom Frittata Bon Appétit, April 2008 ... Yukon Gold Potato and Artichoke Salad Bon Appétit, September 1995 ... Spinach Artichoke Pasta Salad Recipe: Rachael Ray : Food …
From cookeatshare.com


MUSHROOM BRUSCHETTA WITH SPINACH ARTICHOKE SALAD ...
Toast bread in 400ºF (200ºC) oven until lightly browned, about 5 minutes. Halve remaining garlic clove; rub cut edges over toast. Spread goat cheese mixture on toast; top with mushroom mixture. Spinach Artichoke Salad: Whisk together oil, vinegar, salt and pepper. In large bowl, toss together spinach and artichoke hearts.
From canadianliving.com


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