Sauteed Baby Artichokes Salad with Balsamic Vinaigrette

Name: Sauteed Baby Artichokes Salad with Balsamic Vinaigrette
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Italian
Ingredients: 1 lbs Artichokes, Baby Artichokes; 1/2 lbs Asparagus; 2 tbsp Balsamic Vinegar; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 tbsp Unsalted Butter; 2 tbsp Lemon, lemon juice mixed in 2 cups of cold water to submerge artichokes while peeling and preparing for cooking.

Healthy Side Salad that you will love with grilled meats

Posted On: Sep, 4 | Author: Savita

Salads Italian

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Sauteed Baby Artichokes Salad with Balsamic Vinaigrette

Diet Info: DF GF F LF Na LS VG V Fa

When first time I bought fresh artichokes, in my dilemma of “loves me, loves me not?”, I had a bowl full of artichoke petals and only a rose bud in my hands (I think you got it). Dilemma was – “Where is the artichoke heart? Where did it go? I only see petals.”, then I found some time to sit with my good old friend Mr. Alton Brown (of course in front of TV, what were you thinking?) and I learnt the artichoke peeling skills.

Still, as much as I love peeling and eating artichokes, I am hesitant to buy and hoard’em in my refrigerator. (Leave those for few days there and you have wasted a couple of bucks right there.) This time when I bought baby artichokes from farmer’s stand, I already had this recipe in my mind (actually wiggling in my imagination from a couple of days, just was waiting for grocery day).

Today’s baby artichokes with balsamic drizzle were a party in my mouth. In-fact, I clicked few photos and then we just munched those away, way before we sat to eat lunch.

Pairing Ideas:

Grilled Lamb Rib chops Oven Roasted Lamb with Red Wine Reduction Sauce Chicken In Cardamom Coconut Sauce

Sauteed Baby Artichokes Salad with Balsamic Vinaigrette

Total Time: 22 mins Prep Time: 10 mins Cook Time: 12 mins Cuisine: Italian (Salad)

Serves: 2

Ingredients

1 lbs Artichokes (Baby Artichokes)

1/2 lbs Asparagus

2 tbsp Balsamic Vinegar

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tbsp Unsalted Butter

2 tbsp Lemon (lemon juice mixed in 2 cups of cold water to submerge artichokes while peeling and preparing for cooking.)

Directions

1. Clean and Dice - Trim, clean the baby artichokes and slice the artichoke hearts into halves. Immediately dip in cold lemon water to prevent browning. Keep submerged until used in cooking.
2. Saute - In a pan, heat butter till it melts, add artichoke hearts (pat'em dry with paper towel before adding to pan) cut side down and let caramelize for about 3 minutes. Turn side and cook again for 3 minutes. Then add long diced asparagus, sprinkle salt and cook till asparagus is tender and artichoke hearts are fully cooked (about 5-6 minutes)
3. Serve - Mix a pinch of salt and black pepper with Balsamic Vinegar and drizzle over Artichoke Hearts and Asparagus Salad just before serving. I also love to enjoy this salad warm on the side with some grilled burgers.

Savita's Notes:

Mix 2 tbsp lemon juice in 2 cups of cold water to submerge artichokes while peeling and preparing for cooking. this helps to keep artichokes fresh and prevent quick browning. In addition for making great artichoke heart salad, we tossed some of the leftover hearts with pasta for dinner at night and it was super delicious.

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