Yield: 8 salads
Yield: 8 salads
Approximate Nutrient Content per serving:
|Calories From Fat:||9|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
-Wash artichokes under cold running water.
-Pull off lower petals which are small or discolored.
-Cut stems close to base (using a stainless knife to prevent discoloration).
-Cut off top quarter and tips of petals, if desired.
-Plunge into acidified water (1 Tbsp vinegar or lemon juice per quart of water) to preserve color.
Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves. Spoon dressing over salads.
Chill dressing: Arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.
California Artichoke Advisory Board
Please note that some ingredients and brands may not be available in every store.