Raymonds Spring Artichoke Salad Recipes

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.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat your oven to 475 degrees. Trim your artichokes. I love this little animated tutorial). Place artichoke hearts in a bowl of water with sliced lemons (so they don't brown), until you get them into the oven. Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper. Arrange them, cut side down, along with the sliced lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
• While your artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add peas, lemon juice and dijon mustard, spinach and mint. Blend until combined. Add olive oil and blend until smooth (or as smooth as you like).
• Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese, and sliced artichoke hearts. Toss with a big squeeze of juice from your roasted lemons and season well with salt and pepper. Add a few dollops of pesto and serve remaining pesto on the side

SALAD WITH ARTICHOKES

Steps:

• In a large bowl, combine the mixed greens, onion, and artichoke hearts.
• In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
• Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

ARTICHOKE & LEMON SALAD

Steps:

• Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
• Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
• Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
• To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

RAW ARTICHOKE SALAD

Steps:

• Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
• Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.