Best 2 Artichoke And Black Eyed Pea Salad Recipes

Welcome to a culinary journey that blends vibrant flavors and textures in a harmonious dance of taste. Our artichoke and black-eyed pea salad stands as a testament to the magic that happens when fresh ingredients are combined with a touch of culinary expertise. This delectable dish is not only a feast for the senses but also a symphony of health benefits.

From the tender hearts of artichokes to the plump and protein-packed black-eyed peas, every ingredient in this salad plays a vital role in creating a symphony of flavors. The tangy dressing, made with a delightful blend of lemon juice, olive oil, and herbs, adds a refreshing touch that complements the earthy notes of the artichokes and the subtle sweetness of the peas.

As you delve deeper into this culinary escapade, you'll discover a treasure trove of additional recipes that explore the versatility of artichokes and black-eyed peas. From a hearty artichoke and black-eyed pea soup that warms the soul to a zesty artichoke and black-eyed pea salsa that adds a pop of flavor to your favorite dishes, these recipes offer a diverse range of culinary experiences.

Whether you're a seasoned cook or just starting your culinary adventure, this collection of recipes is sure to inspire and delight. So gather your ingredients, prepare your taste buds, and embark on a journey where taste and health harmoniously intertwine.

Here are our top 2 tried and tested recipes!

TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD

Tuna With Black-Eyed Pea and Artichoke Salad image

Provided by Molly O'Neill

Categories project, salads and dressings

Time 3h10m

Yield Four servings

Number Of Ingredients 21

Ingredients

5 ripe tomatoes, cored and cut into large chunks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 cup dried black-eyed peas
1/2 small onion, peeled
1 small carrot, peeled and cut into large chunks
4 sprigs fresh thyme
1 bay leaf
8 cloves garlic, peeled
3 1/2 cups water
2 teaspoons balsamic vinegar
2 teaspoons red-wine vinegar
2 tablespoons extra-virgin olive oil
16 fresh baby artichokes, trimmed, tough outer leaves discarded
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped scallions
1 teaspoon olive oil
1 8-ounce fresh tuna steak.
Kosher salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.

ARTICHOKE AND BLACK-EYED PEA SALAD

Artichoke and Black-Eyed Pea Salad image

This is a delicious salad for summer or for a potluck-style gathering.

Provided by MTNFLOWER43

Categories Salad Beans

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dry black-eyed peas
6 cups water
8 cups chicken broth
1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 cup thinly sliced celery
1 cup sliced radishes
½ cup sliced green onions
½ cup vegetable oil
¼ cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Steps:

Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
Drizzle reserved artichoke marinade over black-eyed peas.
Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
Pour dressing over black-eyed peas salad and toss to combine.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 36.2 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 10.8 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1494.3 mg, Sugar 7.6 g

Tips:

Choose fresh, tender artichokes. Look for artichokes that are heavy for their size and have tightly closed leaves.
Cook the artichokes properly. To ensure that the artichokes are cooked evenly, steam them over boiling water for 15-20 minutes, or until they are tender when pierced with a fork.
Use high-quality canned black-eyed peas. Look for black-eyed peas that are packed in water or a light brine, rather than a heavy syrup.
Chop the vegetables evenly. This will help to ensure that they cook evenly and have a consistent texture.
Use a flavorful vinaigrette dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is a great way to dress this salad.

Conclusion:

This artichoke and black-eyed pea salad is a delicious and healthy side dish that is perfect for any occasion. It is made with fresh, tender artichokes, high-quality canned black-eyed peas, and a flavorful vinaigrette dressing. This salad is easy to make and can be served warm or cold.