Indulge in a vibrant and refreshing salad that combines the unique flavors of artichokes, green peas, and preserved lemons. This delightful dish is a symphony of textures and tastes, featuring crisp artichoke hearts, tender green peas, and the tangy brightness of preserved lemons. Dressed in a zesty vinaigrette, this salad is a perfect balance of savory, tangy, and herbaceous notes. Accompanying the main recipe are variations that offer exciting twists on the classic. For a vegan option, substitute feta cheese with crumbled tofu or roasted chickpeas. Craving a smoky flavor? Grill the artichokes before adding them to the salad. If you prefer a creamy texture, blend avocado or goat cheese into the dressing. With its versatility and deliciousness, this artichoke, green pea, and preserved lemon salad is sure to become a favorite in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ARTICHOKE SALAD
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.
ARTICHOKE, GREEN PEAS & PRESERVED LEMON SALAD
I love artichokes and salads! Hubby loves peas and we both love olives! Everyone's happy!
Provided by Carolyn Haas
Categories Other Salads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large saucepan over a medium heat. Mix in the garlic, preserved lemon, ground turmeric and ground ginger and fry for a minute until the oil is fragrant.
- 2. Stir in the green peas, cilantro, salt and pepper. Cover the pan and leave until the green peas are fully cooked, about 4 minutes. Mix in the artichokes and Kalamata olives, taste and adjust the seasoning with salt if necessary.
- 3. Serve warm or cold, as desired.
LEMON ARTICHOKE ROMAINE SALAD
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE
Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.
Provided by COOKGIRl
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
- In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
- Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
- Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
- Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.
Nutrition Facts : Calories 115.1, Fat 5.7, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 13.5, Fiber 5.5, Sugar 2.9, Protein 5.1
CHOPPED ARTICHOKE AND PRESERVED LEMON SALAD
this north african salad is adapted from claudia roden's new book of middle eastern food. it's a snap to put together and the flavors blend well together.
Provided by graffeetee
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- squeeze the art hearts gently to remove excess liquid.
- chop lemon peel.
- combine all ingredients in a bowl and mix well.
- allow to sit at room temperature for about 15-20 minutes for flavors to blend.
Nutrition Facts : Calories 147.5, Fat 9.2, SaturatedFat 1.3, Sodium 438.8, Carbohydrate 15.2, Fiber 7.2, Sugar 1.3, Protein 4.7
ARTICHOKE & LEMON SALAD
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
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
Tips:
- Choose fresh, tender artichokes. Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or wilting.
- Trim the artichokes properly. Cut off the tough outer leaves and the sharp thorns at the tips of the leaves.
- Cook the artichokes until tender. You can boil, steam, or braise artichokes. The cooking time will vary depending on the method you choose.
- Preserve lemons ahead of time. Preserved lemons add a bright, citrusy flavor to the salad. You can make them at home or buy them from a specialty food store.
- Use a variety of greens. Arugula, spinach, and watercress are all good choices for this salad.
- Add some protein. Grilled chicken, shrimp, or tofu would all be good additions to this salad.
- Dress the salad with a simple vinaigrette. A vinaigrette made with olive oil, lemon juice, and salt and pepper is a good choice.
- Serve the salad immediately. This salad is best enjoyed fresh.
Conclusion:
Artichokes and green peas salad with preserved lemon is a delicious and healthy salad that's perfect for a light lunch or dinner. The artichokes and green peas are packed with nutrients, and the preserved lemon adds a bright, citrusy flavor. This salad is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add grilled chicken or shrimp for a more protein-packed salad, or you can use a different type of greens, such as spinach or kale. This salad is also a good way to use up leftover artichokes.
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