Roasted Artichoke Hearts Salad 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

ARTICHOKE HEART SALAD



Artichoke Heart Salad image

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

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green pepper
1/3 cup thinly sliced green onions
3/4 cup Italian salad dressing

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.

ROASTED ARTICHOKE HEARTS PROVENCAL



Roasted Artichoke Hearts Provencal image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
  • Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

PLAIN ROASTED ARTICHOKE HEARTS



Plain Roasted Artichoke Hearts image

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

Steps:

  • Preheat oven to 375°F.
  • Drain artichokes in colander and rinse a bit to remove brine.
  • Mix gently with garlic and olive oil in a bowl.
  • Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
  • Sprinkle with salt and pepper, and add lemon juice and butter (if using).

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