Best Artichoke And Pea Shoot Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS



Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons image

Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.

Provided by Martha Stewart

Categories     Salad Recipes

Time 45m

Number Of Ingredients 10

3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
Coarse salt and freshly ground pepper
1/4 teaspoon cayenne pepper
5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
7 tablespoons extra-virgin olive oil, divided
1 lemon, zested
1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
1 1/4 pounds baby artichokes
4 ounces pea shoots (about 8 cups)
5 medium radishes, thinly sliced

Steps:

  • Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
  • Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
  • Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.

ARTICHOKE AND PEA SHOOT SALAD



Artichoke and Pea Shoot Salad image

How to make Artichoke and Pea Shoot Salad

Provided by @MakeItYours

Number Of Ingredients 15

For artichoke puree:
1 jar artichoke hearts in oil, drained and oil reserved
Pinch cayenne pepper
Squeeze of lemon juice
3 tablespoons plus 1 teaspoon olive oil
3 tablespoons plus 1 teaspoon oil from the artichokes
For salad:
3 pounds baby artichokes
3 tablespoons olive oil, divided
1 large bundle of pea greens
1 large bundle of pea shoots
2 ounces parmesan cheese, shredded with a vegetable peeler
1 cup walnuts, toasted
1 teaspoon lemon juice
Salt and pepper, to taste

Steps:

  • To make artichoke puree: Roughly chop the artichoke hearts. Stick everything but the oils in a blender and blitz until it's smooth. Keeping the blender running, add the oils in a slow stream until it all binds together.
  • To make salad: Prepare the artichokes by rinsing, trimming, and quartering them. In a 12-by-18-inch roasting pan, toss artichokes with 2 tablespoons oil, a pinch of salt, and a pinch of pepper until artichokes are lightly coated in oil. Bake in a 450°F oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
  • Spoon artichokes into a bowl, and add lemon juice, remaining 1 tablespoon oil, pea greens, and pea shoots; mix thoroughly. Salt and pepper to taste.
  • To assemble salad: Use an offset spatula or spoon to spread a few tablespoons of artichoke puree among the plates. Carefully top each plate with artichoke and pea shoot salad. Garnish with parmesan cheese and walnuts. Serve warm.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Wendy's Original Chili (Copycat)_image Wendy's Original Chili (Copycat)

Low Carb Eggplant (Aubergine) Parmesan_image Low Carb Eggplant (Aubergine) Parmesan

Wine Fruit Sparklers_image Wine Fruit Sparklers

Summer Shandy_image Summer Shandy

Cranberry Lime Pistachio Shortbread Cookies_image Cranberry Lime Pistachio Shortbread Cookies

Seafood Chili_image Seafood Chili

Great Grammy's Macaroni & Cheese_image Great Grammy's Macaroni & Cheese

Chocolate Delight - Hcg - P2/P3/P4_image Chocolate Delight Hcg P2/P3/P4

Creole Skillet Dinner_image Creole Skillet Dinner

Lemon-Thyme Dip_image Lemon Thyme Dip

CHICKEN 'N' CHIPS_image CHICKEN 'N' CHIPS

BROKEN POTATOES_image BROKEN POTATOES

Summer Tea Sandwiches_image Summer Tea Sandwiches

Picante Broccoli Chicken Salad_image Picante Broccoli Chicken Salad

Fiesta Chicken Pasta_image Fiesta Chicken Pasta

Aidell's Sausage Hash_image Aidell's Sausage Hash

California Skillet_image California Skillet

Chewy Maple Oat Clusters_image Chewy Maple Oat Clusters

5-MINUTE CAKE_image 5 MINUTE CAKE

CHILI-SESAME BUTTERNUT SQUASH_image CHILI SESAME BUTTERNUT SQUASH

Artichoke and pea shoot salad is a healthy and delicious dish that can be enjoyed as a side or a main course. The combination of artichokes and pea shoots creates a fresh, springtime flavor that is perfect for a light lunch or dinner. In this article, we will explore different variations of artichoke and pea shoot salad recipes that you can try at home.

Artichoke and Pea Shoot Salad

To make a basic artichoke and pea shoot salad, start by steaming two cans of artichoke hearts until they are tender. Next, rinse a handful of fresh pea shoots and pat them dry. Combine the artichoke hearts and pea shoots in a large salad bowl. In a separate bowl, mix together olive oil, lemon juice, salt, and black pepper to create a simple dressing. Drizzle the dressing over the artichoke and pea shoot mixture and toss to combine. Serve the salad chilled, garnished with lemon wedges.

Warm Artichoke and Pea Shoot Salad

For a warm version of the salad, start by sautéing some minced garlic and shallots in a pan with olive oil. Then, add sliced artichoke hearts and cook for a few minutes until they are warmed through. Finally, add a handful of pea shoots and stir until they are wilted. Drizzle the warm salad with lemon juice and serve it immediately.

Grilled Artichoke and Pea Shoot Salad

An alternative way to prepare the salad is by grilling the artichokes. Start by cutting fresh artichokes into quarters and tossing them with olive oil, salt, and black pepper. Arrange the artichokes on a preheated grill and cook for about five minutes on each side until they are tender and lightly charred. In a salad bowl, combine the grilled artichokes with fresh pea shoots and toss them with a lemon vinaigrette. Serve the salad warm or at room temperature.

Artichoke, Pea Shoot, and Quinoa Salad

For a heartier version of the salad, add cooked quinoa to the mix. Cook one cup of quinoa according to package instructions and let it cool. In a large bowl, combine the cooled quinoa with steamed artichoke hearts, fresh pea shoots, diced tomatoes, and chopped fresh herbs, such as parsley or basil. Make a lemon and olive oil dressing and pour it over the salad. Toss everything together and serve chilled.

Conclusion

Artichoke and pea shoot salad is a versatile and healthy dish that can be enjoyed in a variety of ways. Whether you prefer it warm or cold, with or without quinoa, the combination of the two ingredients is always a winning one. Try out these recipes and see which one is your favorite!
Artichoke and pea shoot salad is a delicious and healthy dish that is easy to make. This salad is a great way to incorporate vegetables into your diet and can be served as a side dish or a main course. The combination of artichokes and pea shoots provides a unique flavor and texture that will impress your guests.

Tips for Preparing Artichokes

Preparing artichokes can be a daunting task, but with the right tools and techniques, it can be easy. Here are some tips for preparing artichokes for your salad:
1. Choosing the Artichokes
When selecting artichokes, look for those that are firm and have tightly packed leaves. The artichoke should feel heavy for its size, indicating that it is fresh and full of water. Avoid those that have brown or soft spots, as these indicate that the artichoke is past its prime.
2. Trimming the Artichokes
Start by cutting off the top third of the artichoke, using a sharp knife. Next, trim the stem and remove any tough outer leaves. Use a vegetable peeler to remove the tough outer layer of the stem. Cut the artichoke in half lengthwise and scoop out the fuzzy choke in the center with a spoon.
3. Cooking the Artichokes
Artichokes can be boiled, steamed, or roasted. To boil or steam, fill a pot with water and bring it to a boil. Add the artichokes and cook for 20-30 minutes, or until the leaves can be easily pulled off. To roast, brush the artichokes with olive oil and place them in the oven at 400°F for 30-40 minutes, or until tender.

Tips for Pea Shoots

Pea shoots are a delicate and flavorful addition to your salad. Here are some tips for preparing and using pea shoots:
1. Choosing the Pea Shoots
Look for pea shoots that are fresh and green. The shoots should be crisp and not wilted. Avoid those that have yellow or brown spots, as they may be past their prime.
2. Preparing the Pea Shoots
To prepare pea shoots, rinse them under cold water and pat them dry with paper towels. Cut off any tough stems and discard any wilted or yellowing leaves. Pea shoots can be eaten raw or lightly wilted.
3. Using Pea Shoots in Recipes
Pea shoots can be used in a variety of recipes, including salads, soups, and stir-fries. They add a fresh, green flavor to any dish and are a great addition to your artichoke and pea shoot salad.

Tips for Dressing

The dressing is what brings all the flavors of the salad together. Here are some tips for making a delicious dressing for your artichoke and pea shoot salad:
1. Choosing the Right Oil
Use a high-quality extra-virgin olive oil for your dressing. This will give your salad a rich, flavorful taste. Avoid using vegetable or canola oil, which can be bland and overpower the other ingredients.
2. Adding Acid
To balance the richness of the olive oil, add an acid such as lemon juice, vinegar, or mustard. This will give your dressing a bright, tangy flavor that complements the artichokes and pea shoots.
3. Adding Herbs and Spices
Fresh herbs and spices can add depth and complexity to your dressing. Consider adding garlic, basil, parsley, or thyme to your dressing. Spices such as cumin, coriander, or turmeric can also add a unique flavor to your salad.

Tips for Serving

The presentation of your salad can make a big difference in how it is perceived by your guests. Here are some tips for serving your artichoke and pea shoot salad:
1. Using a Large Bowl
Use a large bowl to serve your salad. This will allow your guests to easily mix and distribute the ingredients.
2. Garnishing the Salad
Garnish your salad with additional pea shoots or fresh herbs, such as parsley or basil. This will make your salad look more visually appealing and give it an added burst of flavor.
3. Serving with Bread
Serve your artichoke and pea shoot salad with a fresh, crusty bread. This will allow your guests to soak up the delicious dressing and enjoy every last bite.

Conclusion

Artichoke and pea shoot salad is a delicious and healthy dish that is easy to make. With the right tools and techniques, you can prepare and serve a salad that will impress your guests. Remember to choose fresh ingredients, prepare them properly, and dress the salad with a flavorful dressing. With these tips, you'll be able to make a salad that is both delicious and visually appealing.

Related Topics