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Oil-Poached Artichoke Heart Salad

Oil-Poached Artichoke Heart Salad


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The seasonings are a guide here: If you’d rather toss the ‘chokes with something else, go for it.

Method

1 Trim your artichokes: (see How to Trim an Artichoke). Once they are trimmed, slice lengthwise into pieces roughly ¼ inch thick. You want them to look like silhouettes of an artichoke heart.

2 Bathe the slices in a bowl of lemon juice.

3 Heat garlic in olive oil: Get a large, heavy pot with a lid and pour in a layer of olive oil. Add the smashed garlic cloves and turn the heat to low.

4 Add salted artichoke heart slices to the oil: Take some artichoke heart slices out of the lemon juice and salt them well. Slip them into the olive oil in layers, adding more olive oil to cover. You will probably need about a pint or so of olive oil – it is very important they are completely covered.

Do not use cheap vegetable oil (corn, canola, etc) as a substitute because you will definitely taste the olive oil in the final dish. You could use melted butter, though…

5 Heat on low: Cover the pot and cook on the lowest heat of your weakest burner for 45 minutes. Turn off the heat and let the oil cool for another 20-30 minutes.

6 Remove from oil and toss with remaining ingredients: To make the salad, just remove the artichokes from the oil and toss with the remaining ingredients. You can eat the garlic or not, but it is just there to flavor the oil.

Serve at room temperature. It keeps for several days in the fridge.

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Italian Marinated Artichoke Salad Recipe

Your spring and summer tables are going to need this easy Italian Marinated Artichoke Salad Recipe. It’s ready in less than 10 minutes and requires just 5 ingredients! (Plus 5 for the dressing, but I would bet you already have them in your pantry.) This artichoke heart salad is so full of flavor and color, I may be a bit biased, but I think it’s gorgeous!

The temps are finally getting a little warmer here in Minnesota and everyone in my family is excited to spend more time outside – playing, swimming, and of course, eating our meals outside, too! I like to take advantage of dinners on the deck because the warm weather doesn’t last long for us AND clean up is that much easier. (If you’ve ever seen how young kids eat, you know what I’m talking about.) More time enjoying the weather…less time cleaning up inside! I think I’ll be eating this fresh salad all spring and summer.


Italian Artichoke Salad

In our house you won’t find Spaghetti and Meatballs, Shrimp Alfredo, Stuffed Shells, or frankly, any Italian meal for that matter, without a big serving of our Italian Artichoke Salad. This is THE salad of all salads, so let’s all revel in its glory.

In a nutshell, we marinate red onions and artichokes in a red wine, lemon-y vinaigrette loaded with nutty parmesan cheese.Once the red onions and artichokes hang out in the dressing and essentially pickle, we pour the dressing/marinade over crisp romaine lettuce and roasted red peppers. And guys, that’s it. Simple, but full of flavor and honestly, just the best salad ever.

Italian Artichoke Salad is:

  • Easy to throw together.
  • Adaptable. Throw in some crispy croutons just before serving. Black olives, heart sof palm – the possibilities are endless.
  • Perfect to bring to new moms or those in need of a meal. Just pack up the dressing and ingredients separately and toss before serving. Don’t forget to also bring her some of our lightened up chicken spaghetti.
  • The only salad you need in your arsenal to serve to a crowd.

For those of you familiar with this local KC restaurant, it’s virtually a copycat off their house Italian salad, and now thanks to modern technology, we can all enjoy it at home.


Need A New Artichoke Recipe? We Found Some Of The Best

We know we have a little time before artichoke season is in full swing, but we just can't help ourselves. We love artichokes so much that we'll eat them in just about every meal. We love artichokes so much that one of our former editors has one tattooed on her arm. We love artichokes so much that we found you 30 of our favorite artichoke recipes to try out.

If you've never cooked an artichoke before, don't be scared! Check out our guide to prepping and cooking these lovely and thorny flowers. Even the most novice cook can make these things delicious. Aside from being fun to eat, beautiful to look at and crazy delicious, artichokes are high in fiber, folic acid and vitamin C. Delicious and nutritious is pretty hard to beat. Especially when you're talking about an ingredient we're inclined to dip in drawn butter.

How do you enjoy our favorite member of the thistle family? Let us know in the comments!


14 Ridiculously Simple Ways to Enjoy Marinated Artichoke Hearts

If you haven’t tried our Marinated Artichoke Hearts, you are missing out! Our artichoke hearts are hand-picked for freshness and marinated in a seasoned family recipe. The result? Delicious bold flavor without the hassle!

These deeply flavorful artichokes can easily be added to salads, pasta, pizza, dips and antipasti platters, or to enjoy straight from the jar. Ready to add classic, Mediterranean flavor to your cuisine?

Here are 14 ridiculously simple and delicious ways Jeff’s Garden Artichoke Hearts can make your meals even better.

#1 Pair Jeff’s Garden Artichoke Hearts with tangy goat cheese to top a gourmet pizza.

#2 Toss Jeff’s Garden Artichoke Hearts with chilled cooked pasta, Sun-ripened dried Tomatoes, fresh basil, lemon juice, and olive oil for a light yet satisfying pasta salad.

#3 Sautée them with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.

#4 Add them to a fritatta along with Roasted Red Bell Peppers.

#5 Stuff a chicken breast with Artichoke Hearts and goat cheese, coat with seasoned breadcrumbs and bake until nicely browned and cooked through.

#6 Stir them into a creamy risotto, along with grated Parmesan cheese and finely grated lemon zest.

#7 Mix Artichoke Hearts into potato salad along with fresh peas and diced red onion.

#8 Add to a simple piccata sauce of butter, lemon juice, Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish.

#9 Mix Artichoke Hearts with hot pasta and Basil Pesto.

#10 Sautée them with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.

#11 Add Artichoke Hearts to an omelet along with Sun-Ripened dried Tomatoes.

#13 Layer Roasted Bell Pepper Strips, Marinated Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for a killer panini.

#14 Toss Marinated Artichoke Hearts with salad greens, sliced cucumber, halved cherry tomatoes and balsamic vinaigrette.


This 5-Minute Canned Artichoke Hearts Recipe Will Change Everything

If you're the kind of person who turns their nose up at canned artichoke hearts, you need to know something about me. Here's a promise: I will never clean (or butcher, or dismantle, or whatever the hell you call this impossible process) a fresh artichoke in the kitchen. I won’t do it. Absolutely not. It’s the most nonsensical waste of time and utter disregard for the general well-being of your fingers. Fresh artichokes can go kick rocks, and that’s being said by me, someone who likes to eat artichokes. I really do, especially when I'm either a) at a restaurant and someone went through the trouble of processing the damn things for me or b) at home, eating canned artichoke hearts that have been chopped up with a bunch of herbs, drowned in olive oil, and scattered liberally on top of grilled fish.

This artichoke heart tapenade is a year-round staple for me. I call it artichoke tapenade because it sounds fancy, but really, it’s like an artichoke vinaigrette or marinated artichoke hearts or something that doesn’t really need or deserve a name. It’s a condiment that transcends naming convention. You could also just call it delicious.

This simple canned artichoke tapenade makes pany old piece of fish look preeeeeetty special, if you ask us.

But back to the artichokes. Leave the fresh ones at the store. I beg you. Listen: Your time is more valuable than that (there’s a formidable amount of Game of Thrones message boards to read before next season starts). Take a trip to the grocery store and you'll find an old friend hanging out near the pasta or the canned tomatoes or maybe the beans. Canned artichoke hearts. Yes, it’s a canned vegetable. Yes, it’s still good. And yes, it’s the base of our no-brainer protein topper.

Drain two cans of artichokes (just the plain guys, nothing marinated), and chop them into small pieces. The exact size isn’t important here, you just want to make sure you’re not getting big pieces of the leaves or chunks of the heart. You can go for a finer or chunkier texture based on how you’re feeling, what your horoscope told you, or what your doctor thinks is best for you in the long-term. This is the most involved part of this recipe, and the fact that you still need to do all of this chopping further validates my disgust for prepping fresh artichokes.

So, you have your chopped artichokes in a bowl. Time to add some acid and some fat. Slice a lemon in half and squeeze the juice from both halves over the artichokes (making sure to catch any falling seeds). Add a healthy amount (and by healthy, I mean substantial) of olive oil to the artichokes and lemon juice. The artichokes should be bathing in olive oil.

Mixing this thing right into pasta is as easy as it gets. Tasty too.

Roughly chop the leaves and tender stems from basil and parsley, and add them to the bowl of chokes. Season the whole thing with kosher salt and freshly ground black pepper, and let this thing do what it was born to do. Throw it on top of grilled fish, roasted chicken, seared scallops, or pork chops. Mix it into steamed rice, throw it on scrambled eggs, or use it as a quick, no-cook pasta sauce. It can quite literally do everything.

Would this tapenade taste better with fresh artichokes? I honestly have no idea. Maybe, but like I said, I have no interest in finding out. Canned artichokes do the job just fine, and as a result, this whole thing takes about five minutes to make. And now I’ll make you another promise. That’s the most valuable five minutes you’ll spend all week.


Simple ingredients in Marinated Artichoke Hearts Salad

The salad itself is comprised of four elements:

  • mixed salad greens
  • marinated artichoke hearts
  • black olives
  • red onion

You can use whatever kind of lettuce you like such as a spring mix or red and green leaf lettuces.

For convenience, a packed mix works really well.

I like to choose one with a variety of colors since we eat with our eyes first.

And be sure to buy marinated artichokes in a glass jar rather than the plain ones packed in water in a can.

We want maximum flavor for this salad!

Feel free to choose different ingredients if you don't care for the ones I used.

I know not everyone loves olives as much as I do.

Some other delicious options are roasted red peppers, sun-dried tomatoes, fresh cherry tomatoes, and sliced mushrooms.


Artichoke & lemon salad

Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.

Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don’t burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.

Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.

To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.


What’s in Greek Pasta Salad?

This Greek pasta salad with feta combines a lot of salty, briny flavors with bright, fruity ones. The Kalamata olives are a must for me in this pasta salad, as are the artichoke hearts and white balsamic vinegar.

The rest of the flavorful ingredients needed for this artichoke and cucumber pasta salad include:

  • Olive oil
  • White balsamic vinegar
  • Garlic
  • Dry oregano
  • Salt and pepper
  • Pasta
  • Artichoke hearts
  • Roasted red bell peppers
  • Kalamata olives
  • Cucumber
  • Red onion
  • Feta cheese
  • Fresh basil


What to Do With Canned Artichoke Hearts

This "heart-y" ingredient should be a staple in your pantry.

Related To:

Food Network Kitchen’s Creamy Spinach and Artichoke Chicken Skillet, as seen on Food Network.

Artichokes are can be intimidating, thanks to the prickly factor, exhaustive preparation process and the fleeting availability in spring. Canned artichoke hearts, on the other hand, are a delicious, easy alternative that are available year-round and add a zippy punch of flavor and hit of fiber.

Canned artichoke hearts are usually packed in water, with salt and some citric acid to preserve their green color. Before you add them to any recipe, make sure to rinse off the salt and drain them well. Their mild, slightly sweet flavor and creamy texture make them a great addition to salads, dips and casseroles, whether as the star or in a supporting role. Here are some great recipes for the pantry favorite.

Perfect Pairing

Spinach and artichokes are a winning combination known best for hot, cheesy dip, but it works just as well for a main course, such as:


How to make artichoke salad dressing

Add the artichokes, olive oil, lemon juice, white wine vinegar, shallot, garlic, mustard, sugar, and salt to a blender and blend until smooth. Give it a taste and adjust the flavors to your liking if needed (e.g. add more sugar or garlic).

I slightly adapted my coworker's recipe - instead of using onion, I use shallot, and I put in less sugar.

The recipe makes enough for several salads - I eat it over a few days. I really love this unique salad dressing. I hope you give it a try!