Artichoke And Pea Shoot Salad Recipes

PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS

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.

ARTICHOKE, LIMA BEAN AND PEA SALAD

Steps:

• Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
• Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.