Roasted Artichoke Salad Recipes

ROASTED ARTICHOKE HEARTS SALAD RECIPE

Steps:

• Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with 1/4 cup olive oil. Sprinkle on 1/2 tsp. salt and 1/4 tsp. pepper and toss until well-coated.Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
• Place minced 1/4 cup minced shallot, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, 1 Tbsp. champagne vinegar, 1/2 tsp. kosher salt, and 1/4 tsp. freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.Process for 30 seconds. Then, add 1/2 cup chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed.Chill in the refrigerator for 30 minutes, or until ready to use.
• When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat. Add 3 Tbsp. capers, 1-2 sliced roasted red peppers, 1/4 cups minced red onion, 2 Tbsp. chopped fresh parsley, and 1/4 tsp. red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

ROASTED ARTICHOKE GREEK SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
• Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
• While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
• Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

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