Best Artichoke Mushroom Salad Recipes

Artichoke Mushroom Salad image

Provided by julie g.

Categories Vegetable

Time 20m

Yield 1 1/2 cup servings, 8 serving(s)

Number Of Ingredients 14

3 tablespoons white wine vinegar
1/4 cup chopped sun-dried tomato
1 teaspoon white wine worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup olive oil
1 head romaine lettuce, chopped
2 cups croutons
2 cups fresh sliced mushrooms
1/2 cup pitted kalamata olive
1 (14 ounce) can artichoke hearts, drained quartered
1 cup parmesan cheese

Steps:

In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed.
In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.

Raw Artichoke and Mushroom Salad image

Provided by Martha Stewart

Number Of Ingredients 6

3 lemons, halved
6 baby artichokes (about 4 ounces each)
6 cremini or white mushrooms
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces Parmesan, thinly shaved

Steps:

Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops of artichokes. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt, and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese, and serve.

Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad image

Provided by Food Network

Categories appetizer

Time 2h47m

Yield 4 servings

Number Of Ingredients 16

2 (1 1/2 pound) uncooked lobster in shell
1 large onion, 1/2 onion diced and 1/2 onion finely sliced
Freshly ground salt
4 ounces dry white wine
1/2 teaspoon dried tarragon
2 ounces fresh butter
2 tablespoons sherry, plus a dash for salad
Clarified butter
8 fresh artichoke bottoms, raw and halved
2 ounces extra virgin olive oil
2 ounces wine vinegar
1 garlic clove, smashed
Freshly ground pepper
2 ounces mushrooms, finely sliced
Juice of 1 lemon
1 pimento, thinly sliced

Steps:

Remove lobster head and claws. Using a large knife cut the tail shells between natural joints into 1-inch thick slices. Remove flippers from the last slice. Reserve one piece of lobster meat (finely shredded) to add to the artichoke mushroom salad. Place some clarified butter into heated pan and add lobster medallions. Saute for 1 minute and turn. Add the 1/2 finely diced onion, salt and dry white wine. Cover the pan, reduce heat and cook for 2 more minutes. Add tarragon. Strain the juices from the pan and discard the onion. Place the lobster back into the pan. Add 2 ounces fresh butter and 2 tablespoons of the sherry and stir until combined. Cover and poach for 5 minutes.
Meanwhile, for the salad, place alot of clarified butter into another very hot pan. Into the pan with the butter add the 1/2 finely sliced onion, garlic and the reserved piece of lobster. Add freshly ground pepper to the pan with the lobster, garlic and onion. Add pimento.
Into a bowl place the artichoke bottoms, the olive oil and the wine vinegar. To the bowl add the mushrooms and the lemon juice. Place the lobster medallions onto a heated serving dish with round part of the shell facing the outside. Strain the sauce onto the lobster. To the bowl, add the contents of the other pan with the mushrooms. Add a dash of sherry to the bowl and toss.