Fall Artichoke Salad With Roasted Peppers And Shiitakes Recipe

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

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

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.

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 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.

Fall Artichoke Salad With Roasted Peppers And Shiitakes

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