Artichoke Salad With Warm Tomato Vinaigrette Recipes

TUSCAN ARTICHOKE SALAD

Steps:

• Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
• Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

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.

ARTICHOKE TOMATO SALAD

Steps:

• Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

TOMATO AND ARTICHOKE SALAD

Steps:

• In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
• Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

ARTICHOKE VINAIGRETTE

Steps:

• Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
• (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
• Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
• In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
• Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE

Steps:

• Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
• Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
• Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
• Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
• Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
• Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
• Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.

WARM ARTICHOKE SALAD WITH BACON AND MUSTARD VINAIGRETTE

Steps:

• Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste. Then beat in 2 quarts of cold water, the lemon juice and the salt. Bring to a boil, lower heat, and simmer for 5 minutes.
• Remove hearts from artichokes.
• Add the artichoke hearts to the water, bring to boil, the simmer gently until the hearts are just tender when pierced with a knife (about 25-30 minutes). Remove pot from heat and allow the hearts to come to room temperature in the liquid.
• Gently fry the bacon slices. Do not cook until crisp. Remove and reserve on paper towels.
• Place the mustard in a mixing bowl. Using a whisk, beat in the vinegar. Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick. Add the garlic, and season vinaigrette to taste with salt and pepper.
• Remove warm artichoke hearts from liquid and cut in sixths. Place in large mixing bowl and season with salt and pepper. Cut each bacon slice into 6 pieces and add to bowl. Toss with vinaigrette. Serve on 8 individual plates, sprinkled with chopped parsley.
• As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect. As a buffet item: This quantity will provide small portions for about 15 people.

SEARED ARTICHOKES WITH WARM WHITE-BEAN SALAD

Steps:

• Fill a large pot with 1 inch water and bring to a simmer; season generously with salt. Using a serrated knife, trim top third off each artichoke and rub all over with one lime half.
• Place artichokes in pot, stem-sides up; cover and cook until hearts are easily pierced with the tip of a knife, 20 to 30 minutes (depending on size). Let cool slightly, then halve artichokes and scoop out chokes. Stir together mayonnaise and juice of remaining lime half; season lightly with salt.
• Heat 2 tablespoons oil in a large straight-sided skillet over medium. Add bread and cook, stirring, until golden and crisp, 5 to 6 minutes. Transfer to paper towels; season with salt. Wipe skillet clean; swirl in remaining 2 tablespoons oil. Season artichokes with salt and pepper; add to skillet, cut-sides down. Cook until golden, 1 to 2 minutes. Transfer to a plate.
• Add garlic to skillet and cook until fragrant and just golden, about 30 seconds. Carefully stir in beans with cooking liquid; season (there will be some steam and spattering). Bring to a simmer and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Remove from heat and stir in celery, parsley, vinegar, and red-pepper flakes. Transfer to bowls, top with artichokes and croutons, and serve with lime mayonnaise and more oil, red-pepper flakes, and parsley.

ARTICHOKE HEART AND TOMATO SALAD

Steps:

• Cut each tomato into 6 wedges and each artichoke into halves.
• Blend the rest of the ingredients and pour over the vegetables. Toss.
• Chill for 20 minutes.

ARTICHOKE & FENNEL SALAD WITH FRESH WARM TOMATO VINAIGRETTE

Steps:

• Vegetables -- In a large sauce pan add the olive oil and bring to medium heat. Add the vinegar, garlic, shallot and all the tomatoes and saute on medium to medium high heat until the tomatoes begin to fall apart. Bring to low heat and just simmer 15-20 minutes. Add the basil, salt and pepper to taste. The sauce is done.
• Artichokes and Fennel -- Thaw the artichokes and then cut in half. Also cut the fennel, removing the center bulb area and then slice fairly thin. In a large bowl, add both the fennel and artichokes along with the olive oil, lemon juice, lemon zest, salt and pepper and Italian seasoning and toss to coat. Put on a cookie sheet lined with parchment or foil and bake at 425 degrees for about 15-20 minutes until they get soft and slightly golden brown. This can easily be done on the grill as well.
• Plate -- Add the artichokes and fennel to each plate and top with some of the fresh tomato sauce, and garnish with fresh basil and parmesan cheese. ENJOY!