Best Monday To Friday Artichoke Salad Recipes

Fava Bean and Raw Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

4 large fresh artichoke hearts, thinly sliced or quartered*
1 pound fresh fava beans, shelled, washed, and drained
2 to 3 scallions or spring onions, to taste, white and green parts, thinly sliced
2/3 cup slit green Greek olives
1 small bunch fresh dill, snipped
1/2 cup extra virgin olive oil
1 large lemon, juiced
Salt and freshly ground black pepper, to taste

Steps:

Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl.
Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately.
Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.

Raw Baby Artichoke Salad image

Provided by Food Network

Categories appetizer

Yield 4 to 6 appetizer size salads

Number Of Ingredients 7

1 pound of tiny, young baby artichokes
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, divided
2 cups mixed mesclun salad
1/4 cup basil leaves, washed and stemmed
1/4 cup flat parsley leaves, washed and stemmed
Chunk of Parmesan cheese for shavings

Steps:

Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad.
Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken.
Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together.
Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.
Shave fresh Parmesan cheese on each dish to finish.

Insalata de Carciofi: Raw Artichoke Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 artichokes
1 lemon, halved
5 tablespoons/74 ml extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
Parmigiano cheese, shaved, as needed

Steps:

Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning.
Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed.