Artichoke And Mushroom Salad Recipe Recipe

Name: Artichoke And Mushroom Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. fresh lemon juice; 10 x baby artichokes; 1/2 c. dry white wine; 1/2 c. dive oil; 3/4 c. chicken stock or possibly water; 4 clv garlic halved; 3 Tbsp. minced fresh parsley; 2 Tbsp. minced fresh mint plus fresh mint leaves for garnish; 1 tsp coriander seeds lightly crushed; 1/4 tsp black peppercorns coarsely grnd; 1 lb small white or possibly brown mushrooms quartered; 1 x salt and freshly grnd pepper to taste

Servings: persons

3 Tbsp. fresh lemon juice
10 x baby artichokes
1/2 c. dry white wine
1/2 c. dive oil
3/4 c. chicken stock or possibly water
4 clv garlic halved
3 Tbsp. minced fresh parsley
2 Tbsp. minced fresh mint plus fresh mint leaves for garnish
1 tsp coriander seeds lightly crushed
1/4 tsp black peppercorns coarsely grnd
1 lb small white or possibly brown mushrooms quartered
1 x salt and freshly grnd pepper to taste

1
Fill a large bowl with water and stir in lemon juice.
2
Cut off stem and about 1/2 inch from tip of each artichoke.
3
Peel away about 2 layers of leaves till artichokes are pale green.
4
Cut artichokes into quarters lengthwise and add in artichokes to bowl of lemon water to prevent discolouration.
5
In a large saucepan combine wine extra virgin olive oil stock or possibly water garlic parsley minced mint coriander and peppercorns and bring to a boil.
6
Drain artichokes add in to pan cover and simmer for 15 min.
7
Add in mushrooms and simmer another 10 min.
8
Let cold and add in salt and pepper.
9
Put in a shallow bowl and sprinkle with mint leaves.
10
Serve at room temperature.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. fresh lemon juice, 10 x baby artichokes, 1/2 c. dry white wine, 1/2 c. dive oil, and more.

Yes, Artichoke And Mushroom Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke And Mushroom Salad Recipe

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