Artichoke And Mushroom Salad 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!