Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
Preheat broiler. Rub steak with seasoning mix and 2 tbsp olive oil. Season. Place in a broiler pan and broil for 15 mins, or until a thermometer reads 145\u00b0F for medium-rare, turning once. Let rest for 10 mins. Thinly slice.
Meanwhile, combine artichoke salad, tomato, oregano, 1/4 tsp lemon zest, 1 tsp lemon juice and remaining olive oil. Season. Serve with London broil.
Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!
Put the artichoke hearts and mushrooms in a serving dish.
In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
Pour the dressing over the artichokes and mushrooms.
Toss well and then leave to marinate for 10 minutes.
Just before serving, add the chicken (cooled) to the salad and toss well.
Serve on a bed of chilled Romaine lettuce leaves.
old in dry spinach and artichoke hearts.
-Fold the mixture
Combine salad ingredients. Whisk together ingredients for dressing and drizzle over top. Serve.
ork in pan.
Make salad; Line crispy tortillas with romaine
Preheat the oven to 350\u00b0F. Line a baking pan with foil. Place chicken on pan. Drizzle with oil and season.
Bake for 20-25 mins, or until just cooked through. Cover with foil and let stand 5 mins before slicing thinly.
For the lemon dressing, whisk oil, vinegar and lemon in a small bowl. Season to taste.
Toss chicken, artichoke, parsley and shallot in a serving bowl. Drizzle with dressing. Sprinkle with almonds to serve.
Steam beans for 2-3 minutes.
Heat olive oil in a large skillet on medium-high heat. Add garlic, cooked beans and pepper; cook for 2-3 mins, tossing occasionally. Add olives and artichoke hearts; cook 1 min until heated through. Stir in basil. Season to taste.
Toss all ingredients together, cover and chill for about an hour before serving.
NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.
Cook artichoke hearts as directed on package.
Rinse with cold water and cut each heart in half.
Chill.
Prepare remaining ingredients, keeping each separate.
Lightly toss together lettuce, half of the cauliflower, half the tomato and all the chives in a large salad bowl.
Arrange remaining ingredients in vertical rows over top of salad.
In a saucepan, combine oil, vinegar, 2 tablespoons of water, onion, sugar, garlic, 1/2 teaspoon salt, celery seed and dash of pepper.
Bring to boiling.
Add artichoke hearts.
Cook until tender, 3 to 5 minutes.
Cool.
Stir in pimento.
Chill.
Drain artichoke hearts, reserving 3 tablespoons liquid. Combine artichoke hearts, reserved liquid and next 6 ingredients in a shallow container.
Cover and refrigerate several hours or overnight. Spoon salad into a lettuce lined bowl and garnish with egg slices and bacon.
Yields 6 servings.
nother minute.
Stir in artichoke hearts and red pepper, and
In a saucepan combine oil, vinegar, water, celery seed, salt, pepper, onion, sugar and garlic.
Bring mixture to boil. Add artichoke
hearts.
Cook
until
tender,
3 to 5 minutes. Cool; stir
in
pimiento.
Chill
until serving time.
Drain, reserving marinade.
Mix
favorite
green salad and add artichoke
mixture. Toss
with
enough
of
the reserved marinade (about 1/4 cup) to coat greens.
Drain and marinate
in the Italian salad dressing for 3 or 4 hours
or
more
the
artichoke
hearts, olives and green beans. Before
serving, add zucchini, tomatoes and mushrooms. Toss. Drain and serve.
Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
Slowly add olive oil, whisking to blend.
Add dressing to salad and stir well.
Cover and refrigerate for several hours or overnight (best), to blend flavors.
Serve chilled.
ustard. Season then toss with salad. Arrange artichokes over top.
Cook Rice-A-Roni by package directions, omitting the butter. Cool.
Add onions, peppers, olives and artichokes.
Mix artichoke liquid with mayonnaise and curry powder; toss with salad lightly. Chill overnight.
1.\tplace artichoke hearts into the pan, drizzle