Best 6 Marinated Artichoke Salad Recipes
When it comes to creating an extraordinary culinary delight, marinated artichoke salad emerges as a dish that captivates taste buds with every bite. This enticing appetizer or light lunch combines the savory essence of marinated artichokes, the freshness of crisp greens, and a medley of flavorsome ingredients that dance harmoniously on the palate. Embark on a culinary journey as we uncover the secrets behind crafting the ultimate marinated artichoke salad, a dish that will leave you yearning for more.
Here are our top 6 tried and tested recipes!
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.
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.
MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA
This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.
Provided by PalatablePastime
Categories Beans
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
- In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
- Slowly add olive oil, whisking to blend.
- Add dressing to salad and stir well.
- Cover and refrigerate for several hours or overnight (best), to blend flavors.
- Serve chilled.
MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD
Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Cauliflower
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in a little butter about 5 minutes.
- Break cauliflower into small flowerettes and steam for about 5 minutes.
- Cut artichoke hearts into quarters.
- Combine all ingredients in big bowl, including liquid from artichoke hearts.
- Marinate at least overnight.
- Keeps indefinitely in refrigerator.
- Slightly cooked pieces of carrots can be added for more color.
- If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.
MARINATED ARTICHOKE SALAD
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Divide arugula, ricotta, and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.
Nutrition Facts : Calories 253 g, Fat 17 g, Fiber 5 g, Protein 14 g, SaturatedFat 7 g
Tips:
- Choose the right artichokes: Select fresh, firm, and tightly closed artichokes. Avoid any that are bruised or have brown spots.
- Prepare the artichokes properly: Trim the stems and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon.
- Marinate the artichokes: Marinating the artichokes in a flavorful mixture of olive oil, herbs, and spices will enhance their flavor. Let them marinate for at least 30 minutes, or up to overnight.
- Cook the artichokes: You can cook the artichokes in a variety of ways, including boiling, steaming, or grilling. Cook them until they are tender but still slightly firm.
- Serve the artichokes: Serve the artichokes warm or at room temperature. You can drizzle them with additional marinade or dressing, and garnish them with fresh herbs.
Conclusion:
Marinated artichoke salad is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its bright flavors and textures, it's a perfect addition to any meal. Whether you choose to boil, steam, or grill the artichokes, you're sure to end up with a flavorful and satisfying dish. So next time you're looking for a new and exciting way to enjoy artichokes, give this marinated artichoke salad a try.
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