Best 8 Artichoke Salad With Oranges Recipes

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

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 SALAD WITH ORANGES

Steps:

• Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
• When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
• When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

Steps:

• Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
• Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
• Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.

SALAD WITH ARTICHOKES

Steps:

• In a large bowl, combine the mixed greens, onion, and artichoke hearts.
• In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
• Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

AVOCADO-ARTICHOKE SALAD

Steps:

• Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
• Combine the vinegar, oil, salt and pepper for the dressing.
• Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.

WINTER ITALIAN CHOPPED SALAD

Steps:

• Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
• Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
• Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.