Artichoke Heart Fennel And Parmesan Salad Recipes

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ARTICHOKE AND FENNEL CRUDO



Artichoke and Fennel Crudo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

RAW ARTICHOKE AND PARMIGIANO SALAD



Raw Artichoke and Parmigiano Salad image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 vitamin C capsules
3 lemons, halved
10 baby artichokes
1/4 pound piece Parmigiano-Reggiano, shaved with a peeler
3 cups washed baby arugula
Big fat finishing extra-virgin olive oil (high quality)
Kosher salt

Steps:

  • Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
  • Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
  • To assemble the salad:
  • Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
  • Serve immediately.
  • It's spring on a plate!

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD



Artichoke Heart, Fennel, and Parmesan Salad image

Categories     Salad     No-Cook     Quick & Easy     Parmesan     Artichoke     Fennel     Summer     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

ARTICHOKE AND HEARTS OF PALM SALAD



Artichoke and Hearts of Palm Salad image

This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.

Provided by Boca Pat

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can quartered artichoke hearts, drained
1 (14 ounce) can sliced hearts of palm, drained
1/4 cup thin sliced red onion
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh parsley
1/4 cup sun dried sweetened cranberries (Craisins)
salt & pepper

Steps:

  • Combine all ingredients in a nonreactive large mixing bowl.
  • Cover& chill overnight.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD



Artichoke, Fennel, and Crispy Prosciutto Salad image

Categories     Salad     Citrus     Leafy Green     Herb     Mustard     Onion     Appetizer     Sauté     Quick & Easy     Low Cal     High Fiber     Lunch     Artichoke     Fennel     Prosciutto     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces

Steps:

  • Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
  • Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
  • Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
  • Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN



Shaved Artichoke Salad with Parsley and Parmesan image

For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 artichoke hearts
2 1/2 teaspoons lemon juice
1/2 ounce Parmesan cheese, shaved
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
3 tablespoons parsley leaves, torn if large

Steps:

  • Halve each artichoke heart lengthwise.
  • Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
  • Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
  • Sprinkle nuts and parsley over the top, and serve immediately.

Nutrition Facts : Calories 124 g, Fat 12 g

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