Artichoke Salad with Asparagus

Dave Mathews

By
@dkmthecook

If you like to attempt to WOW people with presentation this is about the easiest and most jaw dropping salad I have ever presented.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

40 Min

Method:

Steam

Ingredients

4
large artichokes
24
asparagus spears

ARTICHOKE SALAD

1 can(s)
artichoke hearts, canned, quartered
2 Tbsp
crimini mushrooms, quartered
1/2 can(s)
black olives, pitted
1 Tbsp
parsley, italian, chopped
1/2 tsp
dried basil
1/2 tsp
dried oragano
2 clove
garlic, minced fine
2 Tbsp
mayonaise

Directions Step-By-Step

1
Blanch the Asparagus spears till not quite tender. Refrigerate.
Prepare the artichokes by peeling off the bottom leaves. Cut off the stem flat at the bottom of the artichoke so it will sit flat. With a large serrated knife cut the artichoke top off so the center opening is about 1/2 the size of the artichoke. Using a spoon dig out the fuzzy stuff in the center so that the choke in the bottom is clean. You will have to lose some of the choke but it can't be helped. Squirt the insides of the chokes and the top of the leaves with lemon juice to keep them from turning dark.
2
Steam the artichokes top down for 20 minutes or until a test leaf pulls easily away. Dunk the artichokes in cold water to stop the cooking process. Remove from water and place top down on a plate with paper towels in the refrigerator for at least an hour. You want these cold and dry.
3
Prepare elbow macaroni el dente. Drain and chill.
Drain the marinated artichokes and add all salad ingredients to a large bowl. Mix thoroughly. Cover with plastic wrap and chill.
4
When all ingredients are chilled stuff the artichokes with the salad mixture and top with 5 asparagus spears.
Serve with a ramakin of melted butter for dipping the artichoke leaves and the choke.
Put a big fancy bowl in the center of the table for leaves and be sure to have a big stack of napkins available.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian