Artichoke Salad

I love artichokes and I'm so happy I live close to one of the largest artichoke producing cities in the world.   I make many different artichoke recipes.  One of my favorites is  an artichoke salad with fresh greens for lunch or dinner.  A simple dressing on the salad and a glass of Sauvignon Blanc makes a perfect meal. Cheers!

4 large artichokes

5 oz. (8 cups) of arugula

1/2 cup shaved Parmesan cheese

Dressing:

1 1/2 Tbs. extra virgin olive oil

2 Tbs. red wine vinegar

1 1/2 tsp. Dijon mustard.

1 clove of garlic finely minced

1/4 Tsp. each salt and pepper


Artichokes:

With a sharp knife, cut about an inch of the top of the artichoke.  Peel off the outer layer of leaves until you are left with the light green, thin inner leaves.  Trim and peel the stem.

Cut artichoke in half and use a spoon to dig out the fuzzy inner part.

Place each artichoke heart into a bowl of water with the juice of 1 lemon when you're done cleaning them.  The artichokes will brown if you don't have lemon in the water, so don't forget this step.

When all 4 artichokes are cleaned and ready to cook, take them out of the lemon water and put them into large stock pot with a few inches of fresh water and steam for 20-30 minutes or until a pairing knife goes into the heart easily.

Let cool.

Dressing:

In a bowl, whisk together the dressing ingredients.

Put arugula into a bowl and dress with some of the dressing.  Cut cooled halved artichoke hearts into 2 pieces. In a separate bowl, toss artichoke hearts with some of the dressing. Lay artichoke quarters onto the arugula and top with shaved Parmesan cheese. I use a peeler and a large piece of Parmesan to get shaved pieces.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more