My sister Mary made this salad and we decided to tweak it and added greens and cherry tomatoes. It's delicious!
Marinated Artichoke Hearts
· 1/3 cup extra virgin olive oil
· 1 tsp. dried oregano
· 1 tsp. dried thyme
· ¾ tsp. sea salt
· ½ tsp. crushed red pepper flakes
· 2 15-oz. cans quartered artichoke hearts in water, well drained and patted slightly dry
· Juice of 1 large lemon (2 Tbs.)
Salad
· 1 large ripe Haas avocado, peeled, pitted, and diced
· Sea salt and freshly ground pepper, to taste
· ¼ cup crunchy roasted, shelled pistachios, coarsely chopped
· 3 Tbs. shaved Parmesan cheese, optional to garnish
· Greens – two handfuls
· Cherry tomatoes
Preparation
1. To make marinated artichoke hearts, combine olive oil, oregano, thyme, salt, and red pepper in small saucepan, and whisk gently to combine. Add artichokes, and toss gently to coat.
2. Heat over low heat 10 minutes to warm and release the flavors of the spices. Remove from heat, and transfer contents to a non-reactive container, such as a mason jar or glass Pyrex dish. Stir in lemon juice, cover, and refrigerate until needed.
3. To assemble salad, allow one half of Marinated Artichoke Hearts recipe to come to room temperature, or warm in a small saucepan over low heat to remove the refrigerator chill.
4. In medium bowl, combine warmed artichoke hearts with prepared avocado, season to taste with salt and pepper, and toss gently to thoroughly mix.
5. Just before serving, mound salad attractively into the center of serving plate, sprinkle with prepared pistachios, and arrange cheese in small stack at center of salad.
Calories: 400
· Carbohydrate Content: 30 g
· Fat Content: 29 g
· Fiber Content: 8 g
· Protein Content: 10 g
· Saturated Fat Content: 4 g
· Sodium Content: 1730 mg
· Sugar Content: 1 g
