ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
- Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
- Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
- Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
- Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
- Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
- Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.
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Mujeeb Ur Rahman
[email protected]This salad is a great way to change up your usual salad routine. It's also a great way to get your kids to eat their vegetables.
louis caprio
[email protected]I love the combination of artichokes and tomatoes in this salad. It's a great way to get your daily dose of vegetables.
Akaki Gaprindashvili
[email protected]This salad is so refreshing and flavorful. It's the perfect salad for a hot summer day.
Ricky Martin
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it!
Rajesh Khatri
[email protected]This salad is a great way to use up leftover roasted artichokes.
Cheyenne Thompson
[email protected]I'm not usually a fan of artichokes, but I really enjoyed this salad. The vinaigrette was especially good.
Krystian Hobbs
[email protected]This salad is perfect for a summer picnic or barbecue.
Nolundi Mafanya
[email protected]I love the simplicity of this salad. It's made with just a few fresh ingredients, but it's packed with flavor.
Ashish Chy
[email protected]This salad is a great way to change up your usual salad routine. It's also a great way to get your kids to eat their vegetables.
Richpal Jat
[email protected]I've tried many artichoke salad recipes, but this one is my favorite. It's the perfect balance of flavors.
SONIA VAI
[email protected]This salad is so easy to make and it's always delicious. I highly recommend it!
Interweb Xplorer
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
Shane Otieno
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
Sharon Sims
[email protected]I love the combination of flavors in this salad. The artichokes, tomatoes, and feta cheese go so well together.
Muhammad Muhyuddin
[email protected]This salad is a great way to use up leftover artichoke hearts. It's also a healthy and delicious side dish.
Mai Alaa
[email protected]Delicious and refreshing! The artichokes were cooked perfectly and the vinaigrette was tangy and flavorful. I would definitely recommend this recipe.
Xmash
[email protected]I've made this salad several times now and it's always a hit! My friends and family love it. It's the perfect salad for a summer party or potluck.
Mostofa Kabir
[email protected]The recipe was easy to follow and the salad turned out great! I loved the combination of artichokes, tomatoes, and feta cheese. The vinaigrette was also very tasty.
Seada Seid
[email protected]This artichoke salad with warm tomato vinaigrette was a delightful dish! The artichoke hearts were tender and flavorful, and the vinaigrette added a delicious tangy and savory flavor. I will definitely be making this again!