Artichoke Salad Recipe Barefoot Contessa Food

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SALAD WITH ARTICHOKES



Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the mixed greens, onion, and artichoke hearts.
  • In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
  • Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss

Provided by Tom Kime

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 12

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

Steps:

  • Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
  • Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
  • Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
  • To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium

LEEK AND ARTICHOKE BREAD PUDDING



Leek and Artichoke Bread Pudding image

Provided by Ina Garten

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
  • Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
  • Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
  • Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

CHICKEN SALAD CONTESSA



Chicken Salad Contessa image

Provided by Ina Garten

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
  • When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

ANTIPASTO PLATTER



Antipasto Platter image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
  • Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - INA GARTEN



Barefoot Contessa Pasta With Sun-Dried Tomatoes - Ina Garten image

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as Kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 -2 garlic clove, diced
1 teaspoon capers
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
  • Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
  • To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
  • Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

ARTICHOKE & RICE SALAD



Artichoke & Rice Salad image

My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.

Provided by xtine

Categories     Rice

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup Uncle Ben's converted brand rice
2 1/2 cups chicken stock
1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade
1/4 cup green onion, thinly sliced
1/2 cup flat leaf parsley, minced
1 lb plum tomato, seeded & chopped
1/2 cup parmesan cheese, grated (use best quality only)
1 cup mayonnaise
salt & pepper

Steps:

  • Cook rice in the chicken stock according to directions on box & cool.
  • Chop artichoke hearts to bite size.
  • Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
  • Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

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