Best Artichoke And Pea Shoot Salad Recipes

Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
Coarse salt and freshly ground pepper
1/4 teaspoon cayenne pepper
5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
7 tablespoons extra-virgin olive oil, divided
1 lemon, zested
1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
1 1/4 pounds baby artichokes
4 ounces pea shoots (about 8 cups)
5 medium radishes, thinly sliced

Steps:

Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.

Artichoke and Pea Shoot Salad image

Provided by @MakeItYours

Number Of Ingredients 15

For artichoke puree:
1 jar artichoke hearts in oil, drained and oil reserved
Pinch cayenne pepper
Squeeze of lemon juice
3 tablespoons plus 1 teaspoon olive oil
3 tablespoons plus 1 teaspoon oil from the artichokes
For salad:
3 pounds baby artichokes
3 tablespoons olive oil, divided
1 large bundle of pea greens
1 large bundle of pea shoots
2 ounces parmesan cheese, shredded with a vegetable peeler
1 cup walnuts, toasted
1 teaspoon lemon juice
Salt and pepper, to taste

Steps:

To make artichoke puree: Roughly chop the artichoke hearts. Stick everything but the oils in a blender and blitz until it's smooth. Keeping the blender running, add the oils in a slow stream until it all binds together.
To make salad: Prepare the artichokes by rinsing, trimming, and quartering them. In a 12-by-18-inch roasting pan, toss artichokes with 2 tablespoons oil, a pinch of salt, and a pinch of pepper until artichokes are lightly coated in oil. Bake in a 450°F oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
Spoon artichokes into a bowl, and add lemon juice, remaining 1 tablespoon oil, pea greens, and pea shoots; mix thoroughly. Salt and pepper to taste.
To assemble salad: Use an offset spatula or spoon to spread a few tablespoons of artichoke puree among the plates. Carefully top each plate with artichoke and pea shoot salad. Garnish with parmesan cheese and walnuts. Serve warm.