Artichoke And Asparagus Salad With Pesto Mayonnaise Dressing Recipes

ARTICHOKE-ASPARAGUS SALAD

Steps:

• Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
• In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
• Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

ARTICHOKE AND ASPARAGUS SALAD

Steps:

• Drain and chill artichokes.
• Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
• Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
• Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
• Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.

ASPARAGUS ARTICHOKE SALAD

Steps:

• Soak the sliced shallots in the lemon juice: Do this as you get ready to make the rest of the salad.
• Roast or grill the asparagus: To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

STEAMED-ARTICHOKE AND ASPARAGUS SALAD

Steps:

• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
• Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
• Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
• Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)

ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING

Steps:

• Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate. Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled Wash endive, removing whole leaves. For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary. Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.