Best Raymonds Spring Artichoke Salad Recipes

Roasted Artichoke Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

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.

Raymond's Spring Artichoke Salad image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 16

1 large bulb fennel, thinly sliced
2 tablespoons red-wine vinegar
6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon dried fennel seeds, soaked in water until plump, and drained
1/2 pint red cherry tomatoes, cut in half lengthwise
1/2 pint yellow pear tomatoes, cut in half lengthwise
1 teaspoon aged or regular balsamic vinegar
1/4 red onion, thinly sliced
3 fresh basil leaves, thinly sliced
4 medium artichokes, outer leaves removed, tops trimmed to 1 inch from heart, and stems peeled
1 lemon, halved
1 tablespoon finely chopped fresh cilantro
12 large shrimp, peeled, deveined, tails intact
1/4 cup Kalamata olives, pitted

Steps:

Place fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it; stir to combine. Set aside to marinate for about 20 minutes.
In a small saute pan over medium-high heat, toast fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a 1/8-inch thickness.
In a large saute pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and saute, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside.
In a medium saute pan, heat remaining teaspoon olive oil over high heat. Add shrimp; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until pink and firm, 3 to 5 minutes. Remove from heat.
Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center. Top with shrimp, and garnish with olives.