TABBOULEH SALAD WITH MARINATED ARTICHOKES
A nice twist to traditional tabbouleh salad.
Provided by Daily Inspiration S @DailyInspiration
Categories Other Salads
Number Of Ingredients 9
Steps:
- In medium bowl, combine bulgur and boiling water; let stand 15-20 minutes or until bulgur has doubled in size and water has been absorbed.
- Drain artichoke hearts, reserving marinade in a small bowl; and cut in half. Add halved artichokes, tomato, onions, parsley and mint to bulgur. Add lemon juice and pepper to reserved marinade; mix well.
- Add marinade to bulgur mixture; toss gently to coat. Cover and refrigerate until serving time.
MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
- Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.
TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH
This healthy Middle Eastern recipe is from Deborah Knight (Mosaic in Scottsdale, AZ), F&W pick for one of America's Best New Chefs in 2002.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- MAKE THE MARINATED ARTICHOKES: Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes. When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin. Using a spoon, scrape out the hairy chokes. Quarter the artichoke bottoms. Peel the artichoke stems and cut them into 1/2-inch rounds.
- In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a spice grinder and let cool. Grind the cumin seeds to a powder and transfer to a large, shallow dish. Stir in the olive oil, vinegar and oregano and season with salt and pepper. Add the artichokes and coat well with the cumin marinade. Let stand at room temperature for 1 hour or refrigerate overnight.
- MAKE THE TABBOULEH AND SPINACH: In a large heatproof bowl, pour the boiling water over the bulgur. Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes. Fluff with a fork. Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper. Cover and refrigerate for 1 hour, or until chilled.
- In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts. Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
- Spoon the tabbouleh onto plates and surround with the artichokes. Top with the spinach salad and serve.
Nutrition Facts : Calories 459.4, Fat 26.3, SaturatedFat 4.6, Cholesterol 8.3, Sodium 297.4, Carbohydrate 51, Fiber 17.7, Sugar 3, Protein 13.6
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
MARINATED ARTICHOKE SALAD
Make and share this Marinated Artichoke Salad recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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
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10 THINGS TO DO WITH JARRED, MARINATED ARTICHOKES | BON …
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- Use them as a pizza topping. Pat the artichokes dry and sprinkle them onto the pizza after the cheese, then bake the pie as you normally would. The artichoke's flavor plays well with mozzarella, thinly sliced red onion, and fresh rosemary.
- Make a creamy spinach-artichoke dip. Defrost frozen spinach and wring it out to remove excess moisture. Combine spinach with artichokes, enough mayonnaise to moisten generously, grated Parmesan cheese, and lots of black pepper.
- Make crostini: Toast bread, spread ricotta, top with artichokes, season with lemon zest and flaky salt.
- Sauté in brown butter with capers and pour the mixture over pan-seared or baked fish. Since the sauce's flavors are pretty strong, go with a mild, flaky white fish.
- Roast alongside large-diced potatoes. Basically, just toss them both with olive oil and roast for 30–35 minutes at 425 degrees.
- Toss into risotto. When the rice is done cooking, stir them in thoroughly, let warm, and eat.
- Make a warm vinaigrette: Sauté chopped artichokes and shallots in olive oil, finish with lemon juice. Toss, still warm, with a sturdy green like kale or mustard greens, and serve immediately.
- Make a quick gratin. Put them into a baking dish, sprinkle with Gruyère and breadcrumbs, and bake at 400° until the cheese is melted and the artichokes are warmed through.
- Make an antipasto platter: Artichokes, salumi, cheese, olives. In other words, take the artichokes out of the jar and put them on a plate with all of that other stuff.
ISRAELI COUSCOUS SALAD WITH MARINATED ARTICHOKES - LITTLE …
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5/5 (3)Total Time 25 minsCategory SaladCalories 279 per serving
- Cook couscous according to package directions. Fluff lightly with a fork and transfer to a large salad bowl.
TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH
From foodandwine.com
Author Deborah Knight
- Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes. When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin. Using a spoon, scrape out the hairy chokes. Quarter the artichoke bottoms. Peel the artichoke stems and cut them into 1/2-inch rounds.
- In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a spice grinder and let cool. Grind the cumin seeds to a powder and transfer to a large, shallow dish. Stir in the olive oil, vinegar and oregano and season with salt and pepper. Add the artichokes and coat well with the cumin marinade. Let stand at room temperature for 1 hour or refrigerate overnight.
- In a large heatproof bowl, pour the boiling water over the bulgur. Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes. Fluff with a fork. Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper. Cover and refrigerate for 1 hour, or until chilled.
- In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts. Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
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