Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Arugula Salad With Braised Artichoke Hearts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
4 Globe artichokes
Halved lengthwise
2 Tablespoon(s) Olive oil
2 Heads garlic, halved
1 1/2 Cup(s) White wine
1/2 Cup(s) Champagne vinegar
1 Bouquet garni
1 Quart(s) Vegetable stock
2 Cup(s) Water
1/2 Cup(s) Grapeseed oil
1/4 Cup(s) Extra-virgin olive oil
3/4 Pound(s) Arugula
1/4 Pound(s) Frisee lettuce
1/4 Pound(s) Ricotta salata cheese or
Romano cheese shaved
1/4 Cup(s) Toasted pumpkin seeds
1/4 Cup(s) Pumpkin seed oil for
garnish optional
Directions:
SERVINGS VEGAN Tender artichoke hearts, peppery arugula greens,
grapeseed oil and toasted pumpkin seed oil give this salad a unique,
robust flavor. In large saucepan, heat olive oil over medium-high
heat. Place cut sides of garlic heads down to heat in oil for 5
minutes. Add white wine and vinegar to pan and reduce to half. Add
bouquet garni, stock and water to pan and bring to a boil over high
heat. Add artichokes and set aside to cool. Measure our and strain 2
cups of braising liquid into medium saucepan. Reduce braising liquid
by three- quarters, about 1/2 cup. Transfer reduction to small bowl
and slowly drizzle in olive and grapeseed oils. Season with salt and
pepper. Set aside. To assemble, remove leaves from artichokes and
scoop our inner chokes. Cut artichoke hearts into eighths. In a large
bowl, mix greens and artichoke pieces. Toss salad with enough
artichoke vinaigrette to lightly coat. Divide salad among individual
serving plates. Arrange cheese over top of each and scatter with
pumpkin seeds. Drizzle vinaigrette and pumpkin seed oil around edges
of plates for presentation if desired. PER SERVING: 263 CAL; 9G PROT.;
9G TOTAL FAT (2G SAT. FAT); 36G CARB.; 20MG CHOL.; 298MG SOD.; 1G
FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com>
on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page
52 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 316
Calories From Fat: 209
Total Fat: 23.7g
Cholesterol: 0mg
Sodium: 168.9mg
Potassium: 596.2mg
Carbohydrates: 14.3g
Fiber: 6g
Sugar: 2.6g
Protein: 4.9g


Scale this recipe to Servings [?]