Fall Artichoke Salad With Roasted Peppers And Shiit

Name: Fall Artichoke Salad With Roasted Peppers And Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons, plus 2 teaspoons, olive oil; 4 cups stemmed and quartered shiitake mushrooms; 2 red bell peppers, roasted, peeled, cored, deribbed and julienned; 1 13 3/4-ounce can artichoke hearts, well drained and cut into 1-inch pieces; 8 cloves garlic, roasted and peeled; 1/4 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 tablespoon freshly grated Parmesan cheese

Servings: persons

1
Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat.
2
Add the mushrooms and cook until tender, about 10 minutes.
3
Place in a medium-size bowl and let cool to room temperature.
4
Toss with the roasted peppers and artichoke hearts.
5
Combine the roasted garlic and lemon rind in a small bowl.
6
Whisk in the lemon juice and the remaining 2 tablespoons of olive oil.
7
Season with 1/2 teaspoon salt and pepper.
8
Pour over the salad and toss to combine.
9
Season with additional salt and pepper.
10
Divide the salad among 4 plates.
11
Sprinkle with Parmesan and serve immediately.

161

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 10 ingredients. The key ingredients include: 2 tablespoons, plus 2 teaspoons, olive oil, 4 cups stemmed and quartered shiitake mushrooms, 2 red bell peppers, roasted, peeled, cored, deribbed and julienned, 1 13 3/4-ounce can artichoke hearts, well drained and cut into 1-inch pieces, and more.

Yes, Fall Artichoke Salad With Roasted Peppers And Shiitakes 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!

Fall Artichoke Salad With Roasted Peppers And Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions