Marinated Artichoke Hearts Salad Food
EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
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.
MARINATED ARTICHOKE SALAD
Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. "I always take this salad to get-togethers," says the Barron, Wisconsin cook. "A special event wouldn't be the same without it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS
This is a chicken salad with a Mediterranean flair! The ingredient amounts for the dressing can be adjusted, but start with listed amounts, all other amounts for this recipe can be increased if desired. The capers and currants are optional, but I like to add them in. This is the perfect salad to serve to company, it has lots of flavor! If you are serving more than 4 people then double the recipe. Plan ahead the salad needs to chill for 2 hours before serving. Can use leftover turkey in place of chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
- In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
- Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
- Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
- Add in the remaining dressing and mix.
- Season with salt and pepper to taste.
- Cover and chill for a minimum of at least 2 hours before serving.
Nutrition Facts : Calories 601.1, Fat 35.5, SaturatedFat 6.1, Cholesterol 88.2, Sodium 312.6, Carbohydrate 33.2, Fiber 6.1, Sugar 2, Protein 38
SALAD WITH ARTICHOKES
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
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
MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD
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
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.
ARTICHOKE HEART SALAD
I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. -Elizabeth Birkenmaier, Gladstone, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1147mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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