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

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 salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more