Marinated Artichoke Heart Salad In Belgian Endive Cups
Give yourself more time to prepare and enjoy the party with this recipe. Utilizing marinated artichoke hearts saves time and add lots of flavor. Marinated artichoke hearts are light, zingy, and full of tasty ingredients, such as extra virgin olive oil, oregano, thyme, tarragon, and vinegar.
The other magic ingredient in this recipe is fresh tomatoes from the vine or greenhouse tomatoes. Red, ripe, and juicy tomatoes this time of year are summer in edible form. Diced tomatoes add a rich and sweet flavor to the dish.
This recipe for marinated artichoke heart salad in Belgian endive cups requires simple preparation, yet yields back a tasty time. That flavorful result is in part because of the
yellow chili peppers or Hungarian peppers. Yellow chili peppers are slightly sweet, robust, and can make a dish mildly spicy to more spicy depending on if the seeds are included or not.
These little cups can be enjoyed as an appetizer for your next party near the beach, before your next dinner, or for Sunday brunch.
Time: 2 days
Ingredients
1 24 ounce glass jar of marinated artichoke hearts
Juice of 1/2 organic lemon
2 tomatoes on the vine/greenhouse tomatoes
1/2 cup red onion
2 tablespoons cilantro snipped, plus additional for garnish
2 teaspoons garlic
24 Belgian endive leaves (approximately 4 Belgian endive spears)
Directions
Remove artichoke hearts from jar. (Keep the marinade in the jar.)
Chop the artichoke hearts into a large dice.
Place chopped artichokes and marinade from the jar into a large glass bowl.
Wash lemon.
Cut lemon in half.
Juice one of the halves of the lemon into the large bowl containing the artichoke hearts and marinade.
Wash tomatoes.
Dice tomatoes.
Then place diced tomatoes in the bowl.
Peel and julienne (cut into thin, short slices) 1/2 cup red onion.
Put 1/2 cup julienne red onion into the bowl.
Wash, peel, and dice the white bulb of the Mexican Green Onion/Mexican Grilling Onion.
Place the diced bulb into the bowl.
Wash and snip 2 tablespoons cilantro.
Then put snipped cilantro into the bowl.
Peel and dice 2 teaspoons garlic.
Place diced garlic into the bowl.
Wash the yellow chili peppers.
Cut off the tops of the peppers.
Slice the peppers lengthwise in half.
Spoon out the seeds.
Dice the peppers.
Put the diced peppers into the bowl.
Toss together the chopped artichoke hearts, diced tomatoes, red onion julienne, diced Mexican Green Onion/Mexican Grilling Onion, snipped cilantro, diced garlic, and diced yellow chili peppers.
Add salt and pepper into the bowl of ingredients to taste.
Wash lime.
Cut lime in half.
Juice one of the halves of the lime into the large bowl.
(Reserve the other half of the lime for garnish.)
Toss the bowl of ingredients until evenly coated.
Cover the bowl of ingredients with plastic wrap.
Place bowl in the refrigerator for 12 hours.
Taste test the ingredients before serving.
Add additional salt and pepper if necessary.
For the endive cups, first cut off the root end of each endive.
Then carefully separate and wash the endive leaves.
Pat dry the endive leaves with paper towel.
Use the larger endive leaves for this recipe; save the smaller leaves to eat later or with another recipe.
Spoon ingredients from the bowl into endive leaves on a platter.
Garnish the platter with the remaining cilantro and half a lime.
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