Artichokes With Tomato Bacon Vinaigrette Recipes

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ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE

This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 13



Artichoke Salad with Warm Tomato Vinaigrette image

Steps:

  • Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
  • Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
  • Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
  • Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
  • Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
  • Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
  • Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.

2 large artichokes (1 1/2 pounds total)
1/2 lemon
Kosher salt and freshly ground pepper
3 ounces baguette, crust removed, torn into 1/4-to-1/2-inch pieces (about 1 packed cup)
1/4 cup extra-virgin olive oil
3 ounces thick-cut bacon (2 slices), cut crosswise into 1/2-inch-thick pieces
1/4 cup finely chopped shallot
2 tablespoons plus 1 teaspoon red-wine vinegar
1 tablespoon capers, drained
1 medium tomato, chopped (3/4 cup)
1 teaspoon fresh oregano leaves, finely chopped
4 cups packed torn chicories, such as frisée, escarole, radicchio, or a combination
1/2 cup fresh basil leaves, torn if large

ARTICHOKE VINAIGRETTE

Provided by Food Network

Yield 4 to 6 appetizer portions

Number Of Ingredients 12



Artichoke Vinaigrette image

Steps:

  • Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
  • (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
  • Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
  • In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
  • Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

4 extra large globe artichokes
1 lemon
2 quarts water
2 teaspoons salt
3 tablespoons sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons chopped, fresh chives
2 tablespoons chopped, fresh tarragon
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup extra virgin olive oil

GRILLED ARTICHOKE WITH SMOKED TOMATO VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11



Grilled Artichoke with Smoked Tomato Vinaigrette image

Steps:

  • Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot. Boil for 30 to 35 minutes or until tender. Remove artichokes from pot and let cool.
  • Preheat grill. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes. Turn over and grill an additional minute.
  • Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth.

4 large artichokes
1 lemon, juiced
1/4 cup olive oil
Salt and freshly ground pepper
Smoked Tomato Vinaigrette, recipe follows
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup olive oil

ARTICHOKES WITH TOMATO-BACON VINAIGRETTE

Categories     Herb     Tomato     Vegetable     Appetizer     Side     Sauté     Quick & Easy     Bacon     Artichoke     Spring     Summer     Simmer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 7



Artichokes with Tomato-Bacon Vinaigrette image

Steps:

  • With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes.
  • While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.
  • Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

2 medium artichokes
4 bacon slices
2 vine-ripened tomatoes
1 shallot
3 tablespoons drained capers
2 tablespoons fresh lemon juice
1/3 cup olive oil

TOMATO AND ARTICHOKE SALAD

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8



Tomato and Artichoke Salad image

Steps:

  • In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
  • Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

ARTICHOKE AND FENNEL CRUDO

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Artichoke and Fennel Crudo image

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Number Of Ingredients 10



Steamed Artichokes With Vinaigrette Dipping Sauce image

Steps:

  • Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
  • Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
  • Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

ARTICHOKE CAPRESE PLATTER

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. -Margaret Wilson, San Bernardino, California

Provided by Taste of Home

Categories     Appetizers     Lunch     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7



Artichoke Caprese Platter image

Steps:

  • Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts : Calories 192 calories, Fat 16g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 179mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
2 cups loosely packed fresh basil leaves
Coarsely ground pepper, optional

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