Artichoke Salad With Mushrooms
Updated October 9, 2023
- Total Time
- 1 hour
- Prep Time
- 40 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 lemons
4 large artichokes
½ cup extra virgin olive oil
2 tablespoons shallots
1 bunch arugula
1 head bibb lettuce
½ pound shiitake mushrooms (or cultivated mushrooms) sliced
¼ cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
¼ cup shaved Parmesan cheese
Nutritional analysis per serving (4 servings)
30 grams carbs; 6 milligrams cholesterol; 414 calories; 21 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 13 grams fiber; 975 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the lemons into a bowl and add 2 cups of water.
- Step 2
Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Slice the bottom's vertically about ¼ inch thick and place them in a bowl of lemon-water.
- Step 3
Heat 2 tablespoons of the oil in a large skillet, add the shallots and saute until they become translucent. Drain the artichokes and add them along with a few tablespoons of the lemon water. Cover and cook until the artichokes are tender, about 15 minutes. Remove from the pan.
- Step 4
While the artichokes are cooking, thoroughly rinse the arugula and lettuce. Dry them. Remove stems from the arugula and tear the lettuce into bite-size pieces. Place in a bowl.
- Step 5
After the artichokes have been removed from the pan add another tablespoon of the oil and increase the heat in the pan and cook until any water has evaporated. Add the mushrooms and saute over high heat until they have wilted, about 5 minutes. Remove from heat and return the artichokes to the pan. Set aside.
- Step 6
Beat the vinegar with the mustard. Beat in the remaining oil. Season with salt and pepper. Toss the arugula and lettuce with about ⅓ of this dressing and divide among four salad plates. Top with the artichokes and mushrooms, drizzle with the remaining dressing and scatter the Parmesan cheese over the top.
Private Notes