Best Artichoke Heart Salad Recipes

ARTICHOKE HEART SALAD

Steps:

• In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Steps:

• Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Steps:

• Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
• Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

ARTICHOKE HEART AND TOMATO SALAD

Steps:

• Cut each tomato into 6 wedges and each artichoke into halves.
• Blend the rest of the ingredients and pour over the vegetables. Toss.
• Chill for 20 minutes.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Steps:

• In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD IN LETTUCE CUP

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
• Add the avocado and drizzle with vinegar.
• Season with salt and pepper.
• Carefully mix, taking care not to break up the avocadoes.
• To serve, spoon the salad into the butter lettuce cups.

CHICK-PEA, ARTICHOKE HEART AND ROMAINE SALAD

Steps:

• Combine vinegar and mustard in small bowl. Gradually whisk in oil.
• Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.

ARTICHOKE HEART AND RADICCHIO SALAD

Steps:

• Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
• Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

ARTICHOKE HEART SALAD

Steps:

• 1. Cook Rice-a-Roni as instructed on the boxes minus 1 cup of water and don't brown first. Let simmer as instructed.
• 2. While rice is cooking, drain artichoke hearts reserving the liquids for later use. Chop artichoke hearts and place in large bowl. Drain olives and place in the bowl with artichoke hearts.
• 3. In a small mixing bowl, place reserved liquid from the artichoke hearts, 1/4 tsp curry powder, and 1 cup mayonnaise; mix well.
• 4. Once the majority of the liquid is cooked from the rice, place it in the large bowl with the artichoke hearts and olives.
• 5. While the rice mixture is still hot, pour in the mayonnaise mixture and mix thoroughly. This dish is good warm but is best served cold.

TORTELLINI & ARTICHOKE HEART SALAD

Steps:

• 1. Cook the tortellini according to package directions, and drain and let cool.
• 2. Drain, rinse, and chop artichoke hearts.Chop onion.
• 3. In a large bowl combine tortellini, artichoke hearts, onion, and grapes.
• 4. In a small bowl mix together mayonnaise and Italian dressing mix. Once combined stir into tortellini until well combined. Best served cold!

WHITE BEET AND ARTICHOKE HEART SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, 6 to 8 minutes. Chill beets for at least 1 hour. Chill artichoke hearts at the same time.
• Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss; serve chilled.

ARTICHOKE HEART AND QUINOA SALAD

Steps:

• Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool.
• Combine quinoa with 21/2 cups water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold water, drain well and set aside.
• Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.