Best Artichoke Heart Fennel And Parmesan Salad Recipes

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SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN



Shaved Artichoke Salad with Parsley and Parmesan image

For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 artichoke hearts
2 1/2 teaspoons lemon juice
1/2 ounce Parmesan cheese, shaved
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/4 cup toasted hazelnuts or raw whole almonds, coarsely chopped
3 tablespoons parsley leaves, torn if large

Steps:

  • Halve each artichoke heart lengthwise.
  • Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
  • Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
  • Sprinkle nuts and parsley over the top, and serve immediately.

Nutrition Facts : Calories 124 g, Fat 12 g

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

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Artichoke heart fennel and parmesan salad recipes are delicious and nutritious. This salad consists of fresh ingredients and a mixture of flavors that will leave your taste buds tingling. In this article, we will discuss the benefits of artichokes, fennel, and parmesan cheese, as well as the different ways you can prepare this salad.

Benefits of Artichokes

Artichokes are a great source of fiber, which helps to maintain healthy digestion. They are also rich in antioxidants, which provide a range of health benefits. Antioxidants help to reduce inflammation in the body and prevent cell damage, which can lead to chronic diseases such as cancer and heart disease. Additionally, artichokes are high in vitamin C, which supports a healthy immune system.

Benefits of Fennel

Fennel is a member of the carrot family and is known for its anise-like flavor. It is a good source of fiber and vitamin C, which helps to boost immunity. Fennel also contains a compound called anethole, which has been shown to have anti-inflammatory properties. Fennel has also been used for centuries as a digestive aid and can help with anything from bloating to constipation.

Benefits of Parmesan Cheese

Parmesan cheese is a hard, aged cheese that is made from cow's milk. It is a good source of protein and calcium, which are both essential for strong bones and muscles. Parmesan cheese also contains vitamin A, which is important for maintaining healthy eyesight. In addition, Parmesan cheese has a strong and distinctive flavor that can add depth and complexity to any dish.

Preparation Methods

There are several different ways you can prepare artichoke heart fennel and parmesan salad recipes. Here are a few options:
Grilled Salad
To make a grilled artichoke heart fennel and parmesan salad, start by grilling the artichokes and fennel over an open flame or on a grill pan. Once the vegetables are grilled to perfection, chop them into bite-sized pieces and sprinkle them with freshly grated Parmesan cheese. Drizzle a vinaigrette dressing over the salad and toss everything together.
Raw Salad
For a refreshing and crunchy salad, try a raw artichoke heart fennel and parmesan salad. Begin by slicing the artichoke hearts and fennel thinly and toss them together in a bowl. Add shaved Parmesan cheese on top and drizzle balsamic vinegar and olive oil over the salad. Toss gently to mix all the ingredients.
Baked Salad
For a warm and hearty salad option, try a baked artichoke heart fennel and parmesan salad. Start off by roasting the fennel and artichokes in the oven with some olive oil and salt for 20-25 minutes. Once they're done, place them in a bowl with freshly grated Parmesan cheese and toss everything together. Add a vinaigrette dressing on top and enjoy.

Conclusion

Artichoke heart fennel and parmesan salad recipes are the perfect combination of fresh ingredients and bold flavors. Whether you prefer a grilled, raw or baked salad, you can't go wrong with this nutritious dish. The benefits of artichokes, fennel, and Parmesan cheese are numerous, making this salad a healthy and delicious choice for any meal.

Tips for Making Artichoke Heart Fennel and Parmesan Salad Recipes

Artichokes, fennel, and Parmesan cheese make for a delicious and refreshing salad. These ingredients work together to create a salad that is perfectly balanced, with a mix of sweet, salty, and slightly bitter flavors. If you're looking to make an artichoke heart fennel and Parmesan salad, then here are some valuable tips to keep in mind.
1. Preparing the Artichokes
To get the best flavor and texture from your artichokes, it's important to prepare them properly. Begin by removing the tough outer leaves, and then cut off the top quarter of the artichoke. Use a sharp knife to trim the stem, leaving about an inch at the bottom. Next, use a spoon to scoop out the fuzzy choke. Once you have removed the choke, place the artichoke in a bowl of cold water with lemon juice. This will prevent them from turning brown and keep them fresh until ready to use.
2. Roasting the Artichokes
Roasting artichokes is an excellent way to enhance their flavor and create a rich, caramelized texture. To roast artichokes, preheat your oven to 400°F. Place the artichokes in a roasting pan, and drizzle with olive oil. Roast for 25-30 minutes, or until tender and golden brown.
3. Slicing the Fennel
Fennel is a unique ingredient that adds subtle sweetness and a slight licorice flavor to the salad. To slice the fennel, begin by removing the fronds and any tough outer layers. Cut off the bottom of the bulb and slice it into thin wedges or rounds.
4. Adding Parmesan Cheese
Parmesan cheese is essential to this salad, as it adds a rich, salty flavor that complements the artichokes and fennel. Use a sharp knife to shave thin slices off a block of Parmesan cheese. Avoid using pre-shredded Parmesan, as it may not melt properly and won't provide the same bold taste as freshly shaved Parmesan.
5. Complementing Flavors with a Dressing
A well-crafted salad dressing can bring out the flavors of the salad and make it even more delicious. Consider making a simple dressing by whisking together lemon juice, olive oil, Dijon mustard, and honey. The acid in the lemon juice balances out the sweetness of the fennel, while the Dijon mustard adds a tangy flavor. The honey rounds out the dressing with a subtle sweetness that blends well with the other flavors.
6. Serving and Storing the Salad
Once you've prepared the artichoke heart fennel and Parmesan salad, it's time to serve and store it. Serve the salad immediately, while the flavors are fresh and vibrant. If you need to store it for later, keep it in a covered container in the fridge for up to two days.

Conclusion

Artichoke heart fennel and Parmesan salad is a delicious and unique dish that can elevate any meal. It's important to prepare the ingredients properly, roast the artichokes, slice the fennel thinly, use freshly shaved Parmesan cheese, and create a complementary salad dressing. By following these tips, you'll be able to create a salad that is full of flavor and perfect for any occasion.

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