Italian Marinated Artichoke Salad Recipe
An easy Italian marinated artichoke salad recipe in just 10 minutes! Only 5 ingredients (+ 5 in the dressing) is all this artichoke heart salad needs.
------------ ↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓ ------------
* FULL RECIPE HERE:
* FREE LOW CARB COOKBOOK:
SUBSCRIBE to my channel:
Connect with me on social media for more exclusive keto low carb recipes:
* FACEBOOK:
* PINTEREST:
* INSTAGRAM:
* TWITTER:
Wholesome Yum creates natural, gluten-free, low carb recipes with 10 ingredients or less. If you are looking for healthy easy recipes that don't require a lot of time, this channel is for you. You'll find all low carb and keto recipes, as well as lots of paleo, LCHF, sugar-free, diabetic friendly, THM, and more.
MORE LOW CARB RECIPES TO TRY:
* 7-Layer Salad Recipe With Mayonnaise (Quick & Easy):
* Big Mac Salad – Cheeseburger Salad (Low Carb, Gluten-Free):
* Easy Cold Roast Vegetable Salad With Feta And Balsamic Dressing:
Watch Franca make two great Sicilian artichoke dishes | Pasta Grannies
Franca likes to dress her pasta with stewed artichokes mixed with ricotta and spiced with chilli; and also to grill artichokes over an open bed of coals. Both are delicious - especially when the artichokes are on the table within 2 hours of harvesting.
The town of Cerda holds an annual festival celebrating artichokes in April (so put it in your diary for next year).
Pasta Italiana! Vegan Recipe
Creating fresh recipes from my local farmers market on Sundays... this only looks like it took a lot of effort, but it's actually quite simple to make.
The dried porcini pasta comes from an Italian import stand at the market... with their crazy good marinated artichoke hearts that give this pasta so much flavor. Add southern Italian olives from Calabria, fresh basil, lemon, peas and zucchini. Mangia mangia!
How to make:
Artichoke, Lemon, Olive & Porcini Pasta
You’ll gather some fresh ingredients to make this vegan pasta recipe…
like farm fresh zucchini, a squeeze of lemon, and Italian olives that add so much flavor.
Ingredients:
1 package dried porcini pasta (use any long noodle pasta as substitute if not porcini)
1 jar marinated artichokes in olive oil, chopped — use the oil to toss the pasta once cooked
2-3 zucchini, chopped & roasted in olive oil, herbs & sea salt
6 cloves garlic, caramelized in olive oil
1 bunch basil, chopped, as garnish
1-2 lemons, juiced (to taste)
1 handful pitted black Italian olives, as garnish
fresh peas (optional)
fresh ground black pepper, to taste
Directions:
Prep all of your ingredients and have them ready in front of you. Bring a large pot of water to boil. Have your pasta strainer ready in the sink to drain as well.
Pit the black olives (if not pitted) and chop basil, for garnish.
Turn on your oven to 400F degrees to roast the zucchini. Chop zucchini and toss in a bowl with a little olive oil, Italian herbs — oregano, basil, etc. — and sea salt. Spread out on a sheet pan and roast in the oven for about 20-30 minutes. Once roasted, turn off heat and set aside to toss into the cooked pasta.
Sauté garlic cloves in a large saucepan with olive oil, allowing the garlic to get golden. Do this slowly. The aroma of garlic is so heavenly! Make sure not to burn your garlic cloves, just let them get golden and sticky.
Chop the marinated artichokes as finely as you can — just enough to be bite sized — and add it into the pan with the garlic. If you are using anything such as peas (as I did in the video) add those last -- peas cook quickly, and you don’t want them to get mushy.
If not using peas, then just sauté the artichokes with garlic for about 10 minutes.
Add 1/2 jar of marinated artichoke oil into the pan. Turn off flame.
Add the juice of 1 lemon to the pan. Stir together to incorporate the oil and lemon juice with the artichokes and garlic.
You can add more lemon juice to balance out the olive oil once tossed together.
Add the pasta to the boiling water and cook until al dente. Drain.
Toss pasta in the saucepan with the artichokes and garlic, coating all of the pasta with the garlicky artichoke olive oil and lemon juice.
(( Squeeze more lemon all over the pasta if it tastes oily. The trick is balancing the taste of lemon and artichoke olive oil so the flavors mingle. ))
Add the roasted zucchini, basil and olives. Squeeze more lemon juice and/or add more artichoke oil to taste.
Use freshly ground black pepper all over (if you love black pepper like I do) and take care not to use much salt, if any.
(( You won’t need too much salt when using the salty black olives! ))
Toss gently and serve.
Enjoy!
-----
For more vegan & plant-based recipe inspiration, follow me on Instagram: @stephaniedujour
Cooking with Johnny (Episode 3) Homemade Jarred Marinated Artichoke Hearts
Here is our 3rd Episode of Cooking With Johnny - Jarred Marinated Artichoke Hearts
For The Complete Written Recipe, Please Go To My Facebook Page @ Facebook.com/cookingwithjohnny
Hope You Enjoyed The Video... There Will Be More Coming.
So Many More In The Works.
Please Join & Like My Facebook Page @ Facebook.com/Cookingwithjohnny
My Official Website: cookingwithjohnny.net
Canned Artichoke Heart Recipe -- Artichoke and Caper Pasta
Here's a tasty use for canned artichoke hearts. I usually use artichoke heart as part of a salad, but paired with capers, it makes a great pasta dish--and using quick-cook Chinese flat noodles, this dish can be ready in about 10 minutes, including prep time. Print the complete recipe at this link:
Give this artichoke caper pasta a try and let me know what you think, and for more recipe ideas check out the playlists:
More stuff:
My other Youtube channel:
My recipe website:
Chef Buck playlist:
Artichoke-Caper Pasta Recipe
ingredients:
14 oz can quartered ARTICHOKE HEARTS
¼ cup BUTTER
¼ cup OLIVE OIL
1 lg ONION (chopped)
5 cloves GARLIC (finely chopped)
2-3 Tbsp CAPERS
8 oz PASTA
2-3 Tbsp LEMON JUICE (optional)
SALT and PEPPER to taste
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
Italian Fried Artichoke Hearts | The Best Version!
Italian-style fried artichoke hearts are the best and they're really easy to make! The artichoke hearts are dredged in seasoned flour and dipped in a Parmigiano Reggiano and parsley eggwash batter. They are fried until golden brown and are great as is or with a squeeze of lemon. I hope you enjoy this fried artichoke hearts recipe!
WATCH MORE ITALIAN APPETIZER RECIPES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
FRIED ARTICHOKE HEARTS PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.