Best 10 Artichoke Salad Ii Recipes

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Are you in pursuit of culinary excellence, yearning to tantalize your taste buds with a delectable masterpiece? Look no further than the artichoke salad II. This symphony of flavors is a testament to the culinary arts, a harmonious blend of textures and tastes that will elevate your dining experience to new heights. Whether you're a seasoned chef or a novice cook, this flavorful salad is sure to impress.

Let's cook with our recipes!

ARTICHOKE SALAD



Artichoke Salad image

Make and share this Artichoke Salad recipe from Food.com.

Provided by PetsRus

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, drained and roughly chopped
4 tomatoes, finely chopped
1 medium red onion, chopped
2 tablespoons olive oil, maybe a bit more
2 -3 cloves garlic, finely chopped
1 teaspoon oregano
2 teaspoons chopped mint
salt & freshly ground black pepper
1 lemon, cut in wedges

Steps:

  • Mix everything together, add salt and pepper, taste or it needs more olive oil.
  • Cover and leave in the fridge for an hour (optional).
  • Serve with the lemon wedges.

Nutrition Facts : Calories 152.5, Fat 7.4, SaturatedFat 1.1, Sodium 67.8, Carbohydrate 21.2, Fiber 11, Sugar 5.8, Protein 4.5

ARTICHOKE SALAD II



Artichoke Salad II image

This is a great year round salad. You can use whatever veggies are in season.

Provided by Amy Brolsma

Categories     Vegetable Salads

Time 10m

Yield 6

Number Of Ingredients 8

1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup low fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup sliced fresh mushrooms
¼ cup diced onion
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

  • In a small bowl, whisk together the sour cream and Italian dressing mix.
  • In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.

Nutrition Facts : Calories 123 calories, Carbohydrate 15.2 g, Cholesterol 15.7 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 953.2 mg, Sugar 4 g

ROASTED ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

SPINACH AND ARTICHOKE SALAD



Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

  • Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

ARTICHOKE PASTA SALAD



Artichoke Pasta Salad image

This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and pepper
6 ounces small pasta shells
2 cloves garlic
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest plus 4 teaspoons juice
1/2 cup marinated artichokes, plus 2 tablespoons marinade
1 tablespoon grated Parmesan
2 cups torn escarole

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper.
  • Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.

Nutrition Facts : Calories 417 g, Fat 11 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

RAW ARTICHOKE SALAD



Raw Artichoke Salad image

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

4 baby artichokes
1 tablespoon lemon juice
1 small garlic clove, smashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish

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 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.

ARTICHOKE SALAD



Artichoke Salad image

I have seen this recipe on my favorite channel (food network) and it looked so colorful with all the veggies , that I decided to make it in the same day for my parent in laws together with Acharuli xachapuri (Georgian Cheese bread) that made a great combination. Thank God, all went well and they loved both dishes:). I made some changes in the original recipe as always and it worked pretty well. The saltiness of capers and marinated peppers and artichokes is balanced with nice chunks of fresh mozzarella and little pieces of celery give crunch and great texture to the softness of those veggies. Here it is my artichoke salad with basil pesto dressing and grilled chicken breasts.

Provided by georgian girl

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb artichoke heart, cleaned and cut into quarters, you can use frozen package
1/2 cup capers
3 -4 pieces marinated roasted red peppers
1 cup fresh mozzarella cheese (cut into cubes)
10 cherry tomatoes
2 stalks celery
2 grilled chicken breasts

Steps:

  • 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
  • 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
  • 3. cut cherry tomatoes into halves.
  • 4. slice the peppers into stripes.
  • 5. chop celery sticks into small cubes.
  • 6. cut mozzarella into 1 inch size pieces.
  • 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
  • Basil pesto.
  • • 1 clove of garlic.
  • • 7-8 pcs of basil.
  • • ½ cup of olive oil.
  • • 1 table spoon of viniger.
  • • ½ lemon juice.
  • • ½ cup of pine nuts or walnuts.
  • • salt, pepper.
  • preparation.
  • • chop garlic and basil roughly and place them in the food processor.
  • • add walnuts and keep processing.
  • • add lemon juice, vinegar, oil, salt and pepper.
  • • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
  • • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss

Provided by Tom Kime

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 12

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

Steps:

  • Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
  • Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
  • Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
  • To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium

ARTICHOKE STEAK SALAD



Artichoke Steak Salad image

"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1-1/2 pounds boneless beef sirloin steak
1/2 pound fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
12 cherry tomatoes, halved
5 green onions, chopped
2 heads Bibb lettuce, separated into leaves
2 hard-boiled large eggs, cut into wedges

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.

Nutrition Facts :

Tips and Conclusion

Tips:

  • Choose the freshest artichokes you can find. Look for artichokes that are heavy for their size and have tightly closed leaves.
  • Prepare the artichokes ahead of time. You can steam or boil the artichokes up to 2 days in advance. Once they're cooked, let them cool completely and then store them in an airtight container in the refrigerator.
  • Use a variety of ingredients in your salad. Artichoke salad is a great way to use up leftover vegetables. Try adding roasted red peppers, grilled zucchini, or chopped sun-dried tomatoes to your salad.
  • Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing made with yogurt or sour cream.
  • Serve artichoke salad as an appetizer or main course. It's also a great side dish for grilled chicken or fish.

Conclusion:

Artichoke salad is a delicious and versatile dish that can be enjoyed all year round. With its bright flavor and crunchy texture, artichoke salad is a surefire hit at any gathering. So next time you're looking for a healthy and flavorful salad recipe, give artichoke salad a try.

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