It’s artichoke season and we are going to make Artichoke Heart Salad
If you’re wondering how to handle these delicious thistles, here are a couple of ideas to get you started.
The artichoke is related to the cardoon, another edible thistle. The species clearly originated in the Mediterranean region, probably in what is now Tunisia. In the United States, the modern globe artichoke is grown almost exclusively in the small coastal town of Castroville, California. They are cultivated twice a year, in spring and early fall.
Artichokes are probably most familiar served steamed or boiled, with the leaves ripped off and dipped in butter, mayo, or garlic aioli. Those leaves, lovingly gnawed clean of choke, can be trimmed away to reveal the tender heart, which makes a fantastic addition to any salad.
How to prep artichoke hearts
After peeling off loose leaves, use a sharp knife and pare away the darkest leaves, down to the yellow-green tender leaves and heart. The choke, a purple inner thistle, can be scooped away with a spoon. Submerge pared artichokes in acidulated water to prevent browning. To cook them, drop into boiling water until the colour brightens, and the texture softens slightly about 5 minutes. Then, remove immediately into ice water to stop the cooking process if that seems like just a little too much trouble, feel free to use plain canned or frozen artichoke hearts. Marinated artichokes should be a last resort, and they must be soaked, and then rinsed thoroughly.
Artichoke Heart Salad Recipe
This mouth-watering salad is a great accompaniment to grilled meat and poultry. Or turn it into a meal by adding boiled and sliced new potatoes, grilled or canned tuna, and sliced black or kalamata olives.
Ingredients for Artichoke heart salad
2 cloves garlic
[1/2] tsp. dried oregano
[1/2] tsp. fennel seed, crushed
[1/2] tsp. dried
[1/4] cup orange juice
1 TB. olive oil
[1/4] tsp. kosher salt
[1/4] tsp. freshly ground black pepper
2 (14 oz.)cans artichoke hearts, drained
[1/2] small red onion, sliced
1-pint cherry tomatoes halved
[1/4] cup fresh basil or spinach leaves
2 TB. grated parmesan cheese
Method for Artichoke heart salad
In a large bowl, whisk together garlic, herbs, orange juice, olive oil, salt, and pepper. Add drained artichokes, onion, tomatoes, and toss together to blend thoroughly. Cover and marinate in the refrigerator for 1-2 hours. To serve, toss again to distribute the dressing, add basil, and top with grated parmesan.
If you enjoyed the artichoke heart salad recipe you may also enjoy this salad recipe which also uses artichokes
Mediterranean Pasta Salad
The flavours of the Mediterranean – herbs, vegetables, salty olives and cheese – blossom in this fresh and hearty salad.
2 cloves garlic, minced
1 TB. capers
1 tsp. herbes de Provence
Juice and zest of 1 lemon
3 TB. olive oil
3 large Roma tomatoes, diced
1 large zucchini, grated
2 cups or 1 (15-oz.) can artichoke hearts (not marinated)
Pinch kosher salt
1 lb. uncooked penne pasta
2 cups haricot verts or green string beans
[1/4] cup nic[cd]oise olives, pitted
[1/4] lb. goat cheese, crumbled
In a large bowl, combine anchovies, garlic, capers, herbes de Provence, lemon juice, lemon zest, and olive oil.
Add tomatoes, zucchini, and artichoke hearts and toss to coat.
In a large saucepan over high heat, bring 4 quarts water to a full rolling boil. Add pinch salt and penne. Stir briefly, and cook for about 10 minutes or until nearly al dente. Add haricot verts, and cook for 2 more minutes. Drain, rinse with cold water and add to dressing. Mix thoroughly.
Chill at least 30 minutes. Before serving, mix in olives and goat cheese.
I do hope you enjoyed this Artichoke Heart Salad & med pasta salad recipe – you might also like my healthy green bean recipes
and you might also like my vegetarian chilli con carne recipe