How To Make Artichoke Salad Food

ARTICHOKE SALAD I

Steps:

• Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
• In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
• Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

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.

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.

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.

ARTICHOKE HEART SALAD

Steps:

• In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

POTLUCK ARTICHOKE TOSSED SALAD

Steps:

• In a large salad bowl, combine the romaine, bacon, artichoke hearts, cheese, celery and sweet peppers. Cover and refrigerate until ready to serve. , In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. While processing, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently to coat. Serve immediately.

SHAVED ARTICHOKE SALAD

Steps:

• Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
• Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
• Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

QUICK ARTICHOKE PASTA SALAD

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.

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.

ARTICHOKE SALAD

Steps:

• 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
• 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
• 3. cut cherry tomatoes into halves.
• 4. slice the peppers into stripes.
• 5. chop celery sticks into small cubes.
• 6. cut mozzarella into 1 inch size pieces.
• 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
• Basil pesto.
• • 1 clove of garlic.
• • 7-8 pcs of basil.
• • ½ cup of olive oil.
• • 1 table spoon of viniger.
• • ½ lemon juice.
• • ½ cup of pine nuts or walnuts.
• • salt, pepper.
• preparation.
• • chop garlic and basil roughly and place them in the food processor.
• • add walnuts and keep processing.
• • add lemon juice, vinegar, oil, salt and pepper.
• • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
• • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.

WARM ARTICHOKE SALAD WITH BACON AND MUSTARD VINAIGRETTE

Steps:

• Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste. Then beat in 2 quarts of cold water, the lemon juice and the salt. Bring to a boil, lower heat, and simmer for 5 minutes.
• Remove hearts from artichokes.
• Add the artichoke hearts to the water, bring to boil, the simmer gently until the hearts are just tender when pierced with a knife (about 25-30 minutes). Remove pot from heat and allow the hearts to come to room temperature in the liquid.
• Gently fry the bacon slices. Do not cook until crisp. Remove and reserve on paper towels.
• Place the mustard in a mixing bowl. Using a whisk, beat in the vinegar. Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick. Add the garlic, and season vinaigrette to taste with salt and pepper.
• Remove warm artichoke hearts from liquid and cut in sixths. Place in large mixing bowl and season with salt and pepper. Cut each bacon slice into 6 pieces and add to bowl. Toss with vinaigrette. Serve on 8 individual plates, sprinkled with chopped parsley.
• As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect. As a buffet item: This quantity will provide small portions for about 15 people.

QUICK ARTICHOKE SALAD

Steps:

• Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.

POTATO ARTICHOKE SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
• Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
• Drain artichokes, reserving 2 tablespoons of the yummy marinade.
• Chop artichokes and add to potatoes and beans. Toss in the olives.
• Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
• Drizzle dressing over salad, tossing to coat. Cover and chill.
• Serving = 1 cup.

ARTICHOKE SALAD II

Steps:

• In a small bowl, whisk together the sour cream and Italian dressing mix.
• In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.

MARINATED ARTICHOKE SALAD

Steps:

• IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
• Cover and refrigerate for at least 30 minutes to allow flavors to meld.
• Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.

ARTICHOKE STEAK SALAD

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.

MARINATED ARTICHOKE SALAD

Steps:

• In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

MARINATED ARTICHOKE SALAD

Steps:

• Divide arugula, ricotta, and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.

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.

ARTICHOKE TOSSED SALAD

Steps:

• In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately.