ARTICHOKE SALAD WITH ASPARAGUS
If you like to attempt to WOW people with presentation this is about the easiest and most jaw dropping salad I have ever presented.
Provided by Dave Mathews
Categories Other Salads
Time 1h
Number Of Ingredients 11
Steps:
- 1. Blanch the Asparagus spears till not quite tender. Refrigerate. Prepare the artichokes by peeling off the bottom leaves. Cut off the stem flat at the bottom of the artichoke so it will sit flat. With a large serrated knife cut the artichoke top off so the center opening is about 1/2 the size of the artichoke. Using a spoon dig out the fuzzy stuff in the center so that the choke in the bottom is clean. You will have to lose some of the choke but it can't be helped. Squirt the insides of the chokes and the top of the leaves with lemon juice to keep them from turning dark.
- 2. Steam the artichokes top down for 20 minutes or until a test leaf pulls easily away. Dunk the artichokes in cold water to stop the cooking process. Remove from water and place top down on a plate with paper towels in the refrigerator for at least an hour. You want these cold and dry.
- 3. Prepare elbow macaroni el dente. Drain and chill. Drain the marinated artichokes and add all salad ingredients to a large bowl. Mix thoroughly. Cover with plastic wrap and chill.
- 4. When all ingredients are chilled stuff the artichokes with the salad mixture and top with 5 asparagus spears. Serve with a ramakin of melted butter for dipping the artichoke leaves and the choke. Put a big fancy bowl in the center of the table for leaves and be sure to have a big stack of napkins available.
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Mahamuda Sumi
[email protected]I love the bright and cheerful colors of this salad. It's a perfect dish for spring or summer.
Mohamad Dqd
[email protected]This salad is a great way to use up leftover Easter ham.
Sarah Taylor
[email protected]I added some grilled chicken to this salad and it was a great way to make it a more complete meal.
Tade Tobi
[email protected]I substituted feta cheese for the goat cheese and it was still delicious.
Jabran Mirza
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The results are amazing.
Sheharyar Khan
[email protected]I'm not a huge fan of artichokes, but I loved this salad. The artichokes were cooked perfectly and the dressing was delicious.
Marlene Bier
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and protein.
Md nehan Khan
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique combination of flavors and textures.
Kristen cork
[email protected]I love the addition of the goat cheese and walnuts in this salad. They add a nice richness and crunch.
Pawan Pawan kumar
[email protected]This salad is a great way to use up leftover roasted artichokes and asparagus. It's also a great make-ahead dish, which is perfect for busy weeknights.
Rubel hosen
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The artichokes and asparagus are always cooked to perfection and the dressing is amazing. I highly recommend this recipe.
Murayama
[email protected]I'm always looking for new and interesting recipes, and this one definitely fit the bill. The artichoke and asparagus salad was easy to make and absolutely delicious. The flavors were perfectly balanced and the salad was a hit with my family and frie
Triple Cash
[email protected]This artichoke and asparagus salad was a delightful surprise! The combination of flavors and textures was perfect. The artichokes were tender and flavorful, the asparagus was crisp and slightly sweet, and the dressing was light and tangy. I will defi