Sunday, June 5, 2011

Cookin’ Greens Antipasto Salad with Quartered Artichokes

Serves 4



2-3 tbsp (30-45 mL) olive oil
1 ½ tsp crushed garlic cloves
12 ½ oz (350 g) Cookin’ Greens Quartered Artichoke Hearts
Sea salt and black pepper, to taste

Other Ingredients

7 oz (200 g) Mini Bocconcini
4 oz (113 g) roasted red peppers, cut in strips
3 oz (85 g) pitted black olives
3 oz (85 g) marinated mushrooms
1 tsp (5 mL) basil pesto
1 tbsp (15 ml) balsamic vinaigrette
1 tbsp (15 mL) chopped green onions
Boston leaf lettuce
Fresh Basil (optional)



Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.

Antipasto Salad Assembly

In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.
Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.

Chef’s Tips
  1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
  2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.

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