Best Marinated Artichoke Salad Recipes

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MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. "I always take this salad to get-togethers," says the Barron, Wisconsin cook. "A special event wouldn't be the same without it."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium tomato, cut into wedges
1/2 cup chopped green pepper
1/3 cup chopped red onion
1/4 cup prepared Italian salad dressing

Steps:

  • In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

Make and share this Marinated Artichoke Salad recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can water-packed artichoke hearts, drained, and quartered
1 medium tomatoes, cut into wedges
1/2 cup chopped green pepper
1/3 cup chopped red onion
1/4 cup prepared Italian salad dressing

Steps:

  • In a bowl, combine the artichokes, tomatoes, green pepper, and onion.
  • Drizzle with salad dressing; toss to coat.
  • Cover and refrigerate for at least 1 hour.

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD



Marinated-Artichoke and Green-Bean Pasta Salad image

Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound cavatappi or other short, corkscrew-shaped pasta
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 jars (each 12 ounces) marinated artichoke hearts
2 cups packed flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup finely grated Parmesan
Red-pepper flakes, for serving

Steps:

  • Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
  • Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS



Chicken Salad With Orzo and Marinated Artichoke Hearts image

This is a chicken salad with a Mediterranean flair! The ingredient amounts for the dressing can be adjusted, but start with listed amounts, all other amounts for this recipe can be increased if desired. The capers and currants are optional, but I like to add them in. This is the perfect salad to serve to company, it has lots of flavor! If you are serving more than 4 people then double the recipe. Plan ahead the salad needs to chill for 2 hours before serving. Can use leftover turkey in place of chicken.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 12

7 tablespoons olive oil
3 tablespoons tarragon or 3 tablespoons balsamic vinegar
1/2-1 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard (or to taste)
3 -4 cups cooked chicken breasts, cut into small pieces (can use dark meat also)
3/4 cup orzo pasta (can use more, or any small pasta desired)
6 -7 cherry tomatoes, halved (or to taste)
1 (6 ounce) jar marinated artichoke hearts, drained (cut off any tough ends)
3/4-1 cup kalamata olive (can use regular black olives, sliced)
1 -2 tablespoon capers (optional)
1/2 cup dried currant (optional)
salt and pepper

Steps:

  • Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
  • In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
  • Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
  • Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
  • Add in the remaining dressing and mix.
  • Season with salt and pepper to taste.
  • Cover and chill for a minimum of at least 2 hours before serving.

Nutrition Facts : Calories 601.1, Fat 35.5, SaturatedFat 6.1, Cholesterol 88.2, Sodium 312.6, Carbohydrate 33.2, Fiber 6.1, Sugar 2, Protein 38

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD



Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Cauliflower

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

  • Saute mushrooms in a little butter about 5 minutes.
  • Break cauliflower into small flowerettes and steam for about 5 minutes.
  • Cut artichoke hearts into quarters.
  • Combine all ingredients in big bowl, including liquid from artichoke hearts.
  • Marinate at least overnight.
  • Keeps indefinitely in refrigerator.
  • Slightly cooked pieces of carrots can be added for more color.
  • If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA



Marinated Chickpea and Artichoke Salad with Feta image

This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

Provided by PalatablePastime

Categories     Beans

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 ounce) can artichoke hearts, drained
1 (7 ounce) jar roasted sweet red peppers, drained and diced
1/2 cup pitted kalamata olive
1/2 cup crumbled feta cheese
3 scallions, finely sliced
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 -2 tablespoon chopped of fresh mint
2 teaspoons za'atar spice mix (optional)
1 teaspoon sugar (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Steps:

  • Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
  • In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
  • Slowly add olive oil, whisking to blend.
  • Add dressing to salad and stir well.
  • Cover and refrigerate for several hours or overnight (best), to blend flavors.
  • Serve chilled.

MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

2 bunches arugula, trimmed
1 1/3 cups part-skim ricotta
6 large marinated artichoke hearts, halved lengthwise, marinade reserved
Salt and pepper
Lemon wedges and shaved Parmesan, for serving

Steps:

  • Divide arugula, ricotta, and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.

Nutrition Facts : Calories 253 g, Fat 17 g, Fiber 5 g, Protein 14 g, SaturatedFat 7 g

MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

From Idiot's Guide to the Mediterranean Diet. The flavors of an anitpasto platter are combined to make a quick delicious salad. Also works as a spread for nice crusty bread.

Provided by Blue Jasper

Categories     Spreads

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10

1/2 cup water-packed artichoke hearts, drained
1/4 cup kalamata olive, pitted and chopped
1/3 cup roasted red pepper, chopped
1/4 cup feta cheese, crumbled
2 tablespoons red onions, finely chopped
1 tablespoon olive oil, extra-virgin
1 tablespoon balsamic vinegar
1 garlic clove, finely minced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground

Steps:

  • IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.

Nutrition Facts : Calories 56.2, Fat 4.3, SaturatedFat 1.3, Cholesterol 5.6, Sodium 262.9, Carbohydrate 3.5, Fiber 1.6, Sugar 0.9, Protein 1.5

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