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Gallery Artichoke Salad with Warm Tomato Vinaigrette Credit: Gentl and Hyers Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 2
Ingredients Ingredient Checklist 2 large artichokes (1 1/2 pounds total) 1/2 lemon Kosher salt and freshly ground pepper 3 ounces baguette, crust removed, torn into 1/4-to-1/2-inch pieces (about 1 packed cup) 1/4 cup extra-virgin olive oil 3 ounces thick-cut bacon (2 slices), cut crosswise into 1/2-inch-thick pieces 1/4 cup finely chopped shallot 2 tablespoons plus 1 teaspoon red-wine vinegar 1 tablespoon capers, drained 1 medium tomato, chopped (3/4 cup) 1 teaspoon fresh oregano leaves, finely chopped 4 cups packed torn chicories, such as frisée, escarole, radicchio, or a combination 1/2 cup fresh basil leaves, torn if large
Cook’s Notes A rustic sourdough loaf or ciabatta can be swapped for the baguette to make the croutons. Letting them sit in the tomato vinaigrette for a few minutes allows them to soak up the juices and soften slightly.
Gallery Artichoke Salad with Warm Tomato Vinaigrette Credit: Gentl and Hyers
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 2
Gallery
Artichoke Salad with Warm Tomato Vinaigrette Credit: Gentl and Hyers
Artichoke Salad with Warm Tomato Vinaigrette
Credit: Gentl and Hyers
Artichoke Salad with Warm Tomato Vinaigrette
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 2
Recipe Summary
prep: 1 hr total: 1 hr 45 mins
Servings: 2
prep: 1 hr
total: 1 hr 45 mins
prep:
1 hr
total:
1 hr 45 mins
Servings: 2
2
Ingredients
Ingredients
- 2 large artichokes (1 1/2 pounds total) 1/2 lemon Kosher salt and freshly ground pepper 3 ounces baguette, crust removed, torn into 1/4-to-1/2-inch pieces (about 1 packed cup) 1/4 cup extra-virgin olive oil 3 ounces thick-cut bacon (2 slices), cut crosswise into 1/2-inch-thick pieces 1/4 cup finely chopped shallot 2 tablespoons plus 1 teaspoon red-wine vinegar 1 tablespoon capers, drained 1 medium tomato, chopped (3/4 cup) 1 teaspoon fresh oregano leaves, finely chopped 4 cups packed torn chicories, such as frisée, escarole, radicchio, or a combination 1/2 cup fresh basil leaves, torn if large
Directions
Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.
Cook’s Notes A rustic sourdough loaf or ciabatta can be swapped for the baguette to make the croutons. Letting them sit in the tomato vinaigrette for a few minutes allows them to soak up the juices and soften slightly.
Cook’s Notes
A rustic sourdough loaf or ciabatta can be swapped for the baguette to make the croutons. Letting them sit in the tomato vinaigrette for a few minutes allows them to soak up the juices and soften slightly.
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All Reviews for Artichoke Salad with Warm Tomato Vinaigrette
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All Reviews for Artichoke Salad with Warm Tomato Vinaigrette
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
