Raymonds Spring Artichoke Salad Recipes

JERUSALEM ARTICHOKE SALAD

Steps:

• Rinse the herbs, trim, shake dry and chop coarsely. Rinse, shake dry and chop the scallions. Mix oil and lemon juice in a salad bowl, season with salt and pepper, and toss in the chopped herbs and green onions.
• Brush Jerusalem artichokes under running water thoroughly or peel if desired. Cut the artichokes into thin slices and mix with the herbs. Serve on plates.

RAYMOND'S SPRING ARTICHOKE SALAD

Steps:

• Place fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it; stir to combine. Set aside to marinate for about 20 minutes.
• In a small saute pan over medium-high heat, toast fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a 1/8-inch thickness.
• In a large saute pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and saute, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside.
• In a medium saute pan, heat remaining teaspoon olive oil over high heat. Add shrimp; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until pink and firm, 3 to 5 minutes. Remove from heat.
• Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center. Top with shrimp, and garnish with olives.

TOMATO AND ARTICHOKE SALAD

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.

ARTICHOKE AND SALMON SALAD

Steps:

• Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat your oven to 475 degrees. Trim your artichokes. I love this little animated tutorial). Place artichoke hearts in a bowl of water with sliced lemons (so they don't brown), until you get them into the oven. Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper. Arrange them, cut side down, along with the sliced lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
• While your artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add peas, lemon juice and dijon mustard, spinach and mint. Blend until combined. Add olive oil and blend until smooth (or as smooth as you like).
• Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese, and sliced artichoke hearts. Toss with a big squeeze of juice from your roasted lemons and season well with salt and pepper. Add a few dollops of pesto and serve remaining pesto on the side

ARTICHOKE STEAK SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.