Artichoke Salad

Heighten the flavors of this Provence-inspired salad by serving it at room temperature. It's a tasty accompaniment to grilled chicken or fresh pasta.

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Makes:
6 servings
Serving Size:
3/4 cup
Prep:
30 mins
Chill:
2 hrs
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Artichoke Salad

Ingredients
10
baby artichokes or 3 medium artichokes (1 pound total)
2
tablespoons lemon juice
2
large cloves garlic, minced
2
tablespoons snipped fresh mint
2
tablespoons lemon juice
4
teaspoons extra-virgin olive oil
1/4
teaspoon salt
1/8
teaspoon pepper
1
bulb small fennel, halved and cored
1/2
small red onion
1
cup halved cherry tomatoes
2
tablespoons sliced kalamata olives (optional)
 
Shaved Parmigiano-Reggiano cheese (optional)

Directions

  1. To prepare artichokes, trim stems; cut off top one-fourth of artichokes. Remove outer leaves until you reach the pale green parts. Halve or cut artichokes into wedges. Brush cut edges with some of the 2 tablespoons lemon juice; add remaining juice to cooking water. Cook artichokes in a large amount of boiling water for 12 to 15 minutes or until tender; drain. Rinse with cold water; drain and place in a large bowl.
  2. Meanwhile, combine mint, garlic, lemon peel, lemon juice, olive oil, salt, and pepper in a small bowl.
  3. Thinly slice fennel and red onion. Add to artichokes along with tomatoes and olives, if using. Toss in dressing.
  4. Cover and chill for 2 to 4 hours to meld flavors. To serve, top with cheese, if desired. Makes six (3/4-cup) servings.

From the Test Kitchen

Food exchanges:

2-1/2 vegetable, 1/2 fat.

Nutrition Facts

(Artichoke Salad)
    Per serving:
  • 84 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 168 mg sodium,
  • 13 g carb.,
  • 8 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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