Artichoke And Orange Salad Recipes

ARTICHOKE SALAD WITH ORANGES

Artichoke Salad With Oranges image

Make and share this Artichoke Salad With Oranges recipe from Food.com.

Provided by lauralie41

Categories Oranges

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 kalamata olives
2 tablespoons extra virgin olive oil
1/2 teaspoon sweet paprika
salt, to taste

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.

Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9

WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD

Warm artichoke, blood orange & feta salad image

This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze

Provided by Jane Hornby

Categories Side dish, Starter

Time 1h5m

Yield 4 - 6 as a side

Number Of Ingredients 10

Ingredients

750g Jerusalem artichokes , scrubbed and quartered
2 tbsp olive oil
4 blood oranges , plus juice of 1 (about 2 1/2 tbsp)
2 tsp Sherry vinegar
1 tbsp extra virgin olive oil
½ tsp clear honey
50g blanched hazelnuts , very roughly chopped
1 tsp cumin seeds , lightly crushed
100g feta , crumbled
25g pack flat-leaf parsley , roughly chopped

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.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

ARTICHOKE AND ORANGE SALAD

Artichoke and Orange Salad image

Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Low/No Sugar Orange Artichoke Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

24 baby artichokes, prepared according to recipe for Trimmed Artichokes
4 large oranges
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small red onion, thinly sliced
3/4 cup Kalamata olives or other brine-cured black olives

Steps:

Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.

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