Raw Artichoke And Tomato Salad Recipes

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TOMATO CONFIT FOR RAW-ARTICHOKE-AND-TOMATO SALAD



Tomato Confit for Raw-Artichoke-and-Tomato Salad image

Use this recipe when making our Raw-Artichoke-and-Tomato Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

6 plum tomatoes
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Pinch of sugar

Steps:

  • Boil a small pot of water. On bottom of each tomato, make small X with a knife. Blanch tomatoes for about 20 seconds just until the skin starts to tear. Remove; plunge into an ice bath. When cool, remove from water. Skin will peel right off. Cut lengthwise into quarters. Remove seeds and center pith. Cut each quarter into thirds lengthwise.
  • Heat oven to 200 degrees. Gently toss the tomatoes with oil in a small bowl, and season with salt, pepper, and sugar. Place the tomato mixture in a 9-by-13-inch Pyrex baking dish. Cook for 2 1/2 hours, gently stirring the tomatoes occasionally. If the oil begins to bubble, reduce the heat. Turn the oven off, and leave the tomatoes in the oven until cool, 4 to 6 hours. Can be stored in refrigerator in the oil several days.

LEMONY FARFALLE, TOMATO AND ARTICHOKE SALAD



Lemony Farfalle, Tomato and Artichoke Salad image

Provided by Molly O'Neill

Categories     easy, pastas, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 11

4 medium tomatoes, diced
1/2 cup coarsely chopped Italian parsley
4 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon olive oil
2 1/2 teaspoons salt
Freshly ground pepper to taste
1/2 pound farfalle, cooked
1 raw artichoke heart, shaved into thin slices with a mandoline, vegetable peeler or sharp knife
1/4 cup shaved fresh Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
  • In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 5 grams

RAW ARTICHOKE SALAD



Raw Artichoke Salad image

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.

Provided by David Tanis

Categories     quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 baby artichokes
1 tablespoon lemon juice
1 small garlic clove, smashed to a paste, optional
Salt and pepper
3 tablespoons extra virgin olive oil
2 handfuls arugula
Parmesan, for garnish

Steps:

  • Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
  • Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams

TOMATO AND ARTICHOKE SALAD



Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

Steps:

  • In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
  • Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

RAW BABY ARTICHOKE SALAD



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.

ARTICHOKE TOMATO SALAD



Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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