Artichoke-Heart Salad Recipe

Name: Artichoke-Heart Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 shrimp (peeled and cooked, fresh or frozen); 8 small artichokes; water; salt; 1 lemon, juice of; 12 small head lettuce; 1 garlic clove; ¼ cup vegetable oil; 1 pinch sugar; 1 pinch white pepper; 2 hard-cooked eggs, cut in wedges; 1 tablespoon chopped fresh dill

Servings: persons

12 shrimp (peeled and cooked, fresh or frozen)
8 small artichokes
water
salt
1 lemon, juice of
12 small head lettuce
1 garlic clove
¼ cup vegetable oil
1 pinch sugar
1 pinch white pepper
2 hard-cooked eggs, cut in wedges
1 tablespoon chopped fresh dill

1
Thaw shrimp if frozen.
2
Remove artichoke stalks and top -leaves.
3
In a large saucepan, combine 3 cups water, 1 teaspoon of salt and juice of 1 lemon.
4
Add artichokes and enough hot water to cover.
5
Bring to a boil; reduce heat and simmer 30 minutes.
6
Set aside to cool in cooking water.
7
Remove choke and outside leaves from each cooled artichoke.
8
Cut large artichoke into quarters: cut small hearts in halves If lettuce leaves are large, tear into small pieces; arrange in a serving bowl.
9
Crush garlic with a pinch of salt.
10
In a small bowl, baeth together remaining lemon juice, garlic-salt mixture, oil, sugar, and white pepper.
11
Arrange artichoke hearts, egg wedges, and shrimp on lettuce.
12
Pour dressing over top; sprinkle with dill.

677

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: 12 shrimp (peeled and cooked, fresh or frozen), 8 small artichokes, water, salt, and more.

Yes, Artichoke-Heart Salad 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-Heart Salad

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