Artichoke Salad (Used as a border...)
A classic artichoke salad, perfect as a border for other salads.
Ingredients
- Boiled artichoke hearts (Quantity not specified in original recipe.)
- 1 tablespoon Olive oil
- 1/2 tablespoon Tarragon vinegar
- 1/4 teaspoon Salt
- Blanched lettuce leaves (Quantity not specified in original recipe.)
- Mayonnaise (Quantity not specified in original recipe.)
- Ravigote sauce (Quantity not specified in original recipe.)
- Tartare sauce (Quantity not specified in original recipe.)
- Tyrolienne sauce (Quantity not specified in original recipe.)
- Walnut meats, sliced (Quantity not specified in original recipe.)
- Celery stalks, cut fine (Quantity not specified in original recipe.)
More recipes using Artichokes
ARTICHOKES (FRENCH OR GLOBE)
French artichokes offer a unique culinary experience, with their tender hearts and flavorful leaves. This recipe guides you through preparing these elegant vegetables, from removing the tough outer leaves to boiling them to perfection. Enjoy the artichokes hot or cold, dipped in a classic French salad dressing or melted butter for a rich and satisfying appetizer. The delicate texture and savory taste make this a delightful dish for any occasion.
Plain Boiled Artichokes
A simple recipe for boiling artichokes, served with a classic sauce.
FRENCH ARTICHOKES WITH TOMATO SAUCE
These French artichokes with tomato sauce offer a delightful combination of textures and flavors. The tender artichoke hearts, cooked until golden brown, are complemented by a rich and savory tomato sauce. This classic dish is a satisfying and elegant main course, perfect for a special occasion or a comforting weeknight meal. The artichokes are infused with the aromatic tomato sauce, creating a truly memorable culinary experience.
Broiled Artichokes
A simple recipe for broiled artichokes, filled with a savory breadcrumb mixture.
Instructions
- 1Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. If you don't have a French vegetable cutter, use a knife to cut the artichokes into neat shapes.
- 2To the artichoke slices, add olive oil, tarragon vinegar, and salt. Toss lightly together and let stand for 1 hour.
- 3Drain the marinated artichokes. Arrange them as a border with an outer layer of tiny blanched lettuce leaves.
- 4Scoop out the centers of the artichokes and fill with mayonnaise, ravigote, tartare, or tyrolienne sauce. Serve on lettuce leaves as a border to a meat or fish salad. Alternatively, fill the centers with sliced walnut meats or finely cut tender celery stalks mixed with mayonnaise.
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