Monday To Friday Artichoke Salad Recipes

Steps:

• Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad.
• Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
• Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken.
• Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together.
• Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.
• Shave fresh Parmesan cheese on each dish to finish.

Steps:

• Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
• Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.

Steps:

• Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.