Marinated Artichoke Salad Food

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.

ARTICHOKE PASTA SALAD

Steps:

• In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
• In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

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.

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.

MARINATED ARTICHOKE SALAD

Steps:

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

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.