Best 6 Baby Artichoke Salad Recipes
Welcome to the world of culinary delights, where flavors dance on your palate and every bite is a symphony of taste. Today, we present to you a dish that is as visually stunning as it is delicious: Baby Artichoke Salad. This vibrant salad is a celebration of spring's bounty, showcasing the tender hearts of baby artichokes, which are known for their delicate flavor and slightly nutty undertones.
Our collection of recipes offers a diverse range of culinary creations, each bringing its unique twist to the baby artichoke salad experience. From classic preparations that highlight the artichoke's natural goodness to innovative recipes that incorporate unexpected ingredients and bold flavors, there's something for every palate to savor. Whether you prefer a light and refreshing salad or a more substantial meal, our recipes have you covered.
One of the highlights of our collection is the Baby Artichoke Salad with Lemon-Tahini Dressing. This delightful salad combines the crispness of baby artichokes with the tangy, nutty flavor of lemon-tahini dressing. It's a perfect balance of flavors that will awaken your taste buds and leave you craving more.
For those who enjoy a bit of spice, the Baby Artichoke and Roasted Red Pepper Salad is a must-try. The roasted red peppers add a smoky sweetness to the salad, while the spicy arugula and tangy balsamic vinaigrette create a harmonious blend of flavors. It's a salad that will keep you coming back for more.
If you're looking for a more substantial meal, the Baby Artichoke and Farro Salad is an excellent choice. Farro, an ancient grain known for its nutty flavor and chewy texture, provides a hearty base for this salad. Combined with roasted baby artichokes, fresh herbs, and a tangy dressing, this salad is a satisfying and nutritious meal that will leave you feeling energized and satisfied.
No matter your preference, our collection of baby artichoke salad recipes offers something for everyone. From classic preparations to innovative creations, these recipes are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your palate, and embark on a culinary journey that celebrates the beauty and flavor of baby artichokes.
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.
PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.
Provided by Martha Stewart
Categories Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
- Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
- Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.
ARUGULA AND BABY ARTICHOKE SALAD
This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
- Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.
GRILLED BABY ARTICHOKE, GIGANTE BEANS AND FETA SALAD
Provided by Food Network
Categories appetizer
Time 30m
Yield 1 serving/ 1 cup
Number Of Ingredients 18
Steps:
- First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.
- Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.
- Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.
- Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.
- Garnish the edge of the salad with basil oil.
- Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
BABY ARTICHOKE SALAD
Steps:
- Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
- Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.
Tips:
- Choose small, tender artichokes: Look for artichokes that are about 2 to 3 inches in diameter, with tightly closed leaves and a deep green color.
- Trim the artichokes properly: Cut off the top inch or so of the artichoke, as well as the stem and any tough outer leaves. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Cook the artichokes until tender: You can boil, steam, or microwave the artichokes until they are tender when pierced with a fork. Cooking time will vary depending on the method you choose.
- Use a variety of dressings: Baby artichoke salad is a versatile dish that can be dressed with a variety of different sauces. Try a simple vinaigrette, a creamy dressing, or a tangy yogurt-based dressing.
- Add other ingredients: Feel free to add other ingredients to your baby artichoke salad, such as roasted red peppers, sun-dried tomatoes, crumbled cheese, or chopped nuts.
Conclusion:
Baby artichoke salad is a delicious and healthy dish that can be enjoyed as an appetizer, side dish, or main course. With its tender artichokes, flavorful dressing, and variety of additional ingredients, this salad is sure to please everyone at your table. So next time you're looking for a new and exciting salad recipe, give baby artichoke salad a try!
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