Raw Artichoke And Tomato Salad Food
RAW ARTICHOKE SALAD
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.
Provided by David Tanis
Categories quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams
ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Provided by David Downie
Categories Salad Cheese Vegetable Appetizer Side Christmas Easter Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Dinner Lunch Parmesan Artichoke Celery Spring Summer Shower Healthy Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
RAW-ARTICHOKE-AND-TOMATO SALAD
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
- Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
- Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
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- Cut off artichoke stems and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
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- 1 Fill a large bowl with cold water and add 1 tablespoon of lemon juice to make acidulated water.
- 2 Peel the artichokes by holding each one upside down, pulling the leaves toward you, and snapping the leaves at their natural breaking point, which is about two-thirds down toward the stem. When the light green interior leaves are exposed, use a paring knife to trim along the top of the artichoke. Work around the circumference of the heart and remove the remaining leaves. The choke will remain; if the outer edges of the heart are rough, trim them. Peel the stem and cut the artichoke in half from stem to heart. Remove the choke (heart) and make sure all leaves and fuzzy bits are removed.
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- Have a bowl of cold water with lemon juice handy, as well as some fresh lemon halves, to keep your artichoke pieces from oxidizing and turning brown. Rinse your artichokes under cold water, pulling the leaves apart gently to let the water run between them and flush out any impurities. Pat the artichokes dry with a clean kitchen towel or paper towel. Remove any stray leaves from the stem of the artichoke.
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- Tear packages of artichokes open and keep sip-top sealed. Microwave according to package directions for 6 minutes. Remove from the microwave and let cool until they are cool enough to handle.
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- Peel off the outer layers of the artichokes until you reach the tender leaves. Prepare a bowl of water and then squeeze the juice of the 2 lemons in it. Cut the artichokes in half and remove any fuzzy bits in the middle, placing them immediately in the lemon water. Either slice the artichokes thinly or shave on a mandoline into a bowl.
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