Lemon Roasted Baby Artichoke and Avocado Salad Recipe with Sherry Vinaigrette

Lemon Roasted Baby Artichoke and Avocado Salad Recipe with Sherry VinaigretteThis weekend was highly unusual around here.

The kitchen was quiet!

No simmering, no braising, no chopping, and no stirring.

(In fact, we even got Indian take-out one night — yum!)

You see, on Saturday morning we collected our newest family member, Maple.  It was a very busy weekend and we’re all in love. You can meet her here!

Fortunately, last week, in preparation of Maple’s arrival, I created a handful of new and exciting recipes to share with you!Lemon Roasted Baby Artichoke and Avocado Salad The first is this gorgeous salad, many thanks to my friends at Frieda’s, who shared these artichokes with me!

Their Fiesole Baby Purple Artichokes are so stunning you could put them on a shelf and display them as art!I might have done so if they weren’t perishable and if I didn’t know how delicious they were going to be.  They’re incredibly flavorful with an earthy, nutty taste.

And I always love adding new salads to my weekend recipes! This one is a great appetizer, side, and can definitely stand on its own as an entrée salad.

Lemon Roasted Baby Artichoke and Avocado Salad Recipe with Sherry Vinaigrette
 
Prep time
Total time
 
Serves 2 as a side
Ingredients
For the dressing
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon agave nectar
  • ¼ teaspoon sea salt
  • About 6 turns black pepper
  • 3 tablespoons extra virgin olive oil
For the salad
  • 5 baby artichokes, washed and dried (see notes)
  • 2 tablespoons fresh lemon juice
  • 1-1/2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • About 6 turns black pepper
  • 4 cups loosely packed arugula, washed and dried
  • ½ cup sliced avocado (about ½ medium-sized avocado)
  • ⅓ cup shaved Parmesan cheese
  • ⅓ cup thinly sliced brown onion
Instructions
  1. Preheat the oven to 425 degrees F.
For the dressing
  1. In a very small bowl, combine the vinegar, agave, salt and pepper. Then gradually whisk in the oil. Set aside.
For the salad
  1. Trim any sharp tips off of the artichoke leaves. (Kitchen sears are perfect for this.) Then cut each artichoke in fourths, lengthwise. (These beauties don't have a choke to remove!)
  2. Bring a few inches of water to boil in a pot and place a steamer insert over the water. Place the artichokes into the steamer basket. Cover tightly, and steam for about 5 minutes. They will not be tender yet -- they will finish cooking in the oven.
  3. Toss the artichokes in a medium-sized mixing bowl with the lemon juice, olive oil, salt and pepper. Once they are well coated, place them in a single layer on a baking sheet. (Don't wash the bowl!)
  4. Roast the artichokes in the 425 degree F oven until they are beginning to brown and are tender, about 8 to 10 minutes. Remove them from the oven and let them cool completely.
  5. In the same medium-sized mixing bowl, combine the arugula with the avocado, Parmesan, and onion.
  6. Once the artichokes have cooled, add them, along with the dressing. Toss gently to coat all of the ingredients.
Notes
If you can get your hands of the Fiesole Baby Purple Artichokes, excellent! They're season is April through May. Otherwise, you can use another baby artichoke (and check for chokes)!

You can find Frieda's produce here.

This is not a sponsored post.

 

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Comments

  1. Linda K. Smith says

    Very smart recipe. It’s the best explanation I’ve heard on preparing baby artichokes.
    Also, you DID turn them into art–the picture of the five of them is knockout! All you need is a frame. Thanks, Chef

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