A classy salad you can enjoy at home! Learn how to cook and grill Fresh Artichokes and make a Delectable Vinaigrette
Three Recipes Include:
- Karen’s Black Garlic Vinaigrette
- How to Poach and Grill Fresh Artichokes
- All Together: Artichoke-Burrata Salad with Black Garlic Vinaigrette
Ingredients in the Restaurant Quality Salad:
- Steamed then Grilled Artichokes (cut into eighths)
- Torn Burrata Cheese
- Shaved Fennel
- Radicchio Leaves
- Local Boston Lettuce
- Karen’s Black Garlic Vinaigrette
An intensely flavored Vinaigrette
What Exactly is Black Garlic?
Black garlic is regular garlic that has been fermented by the process of low heat and time. During the fermentation process, it turns black and the garlic carmalizes and it gives the garlic a sweet, licorice taste and a fig texture.
Black Garlic Powder is the same thing, just dehydrated and processed into powder.
Products Available: Black Garlic can be purchased as fermented whole cloves, clove out of their skins, dehydrated in bulk and dehydrated chips in a grinder.
Lindon Garlic Farm sells great quality garlic products with grown garlic from their farm.
See their products, including Black Garlic here (they ship!)
Black garlic contains a significant amount of antioxidants.
How to Make an Awesome Black Garlic Vinaigrette:
I’m Using Three Type of Garlic:
- Black Garlic Cloves (out of there papers, intense flavor and CREAMY!
- Black Garlic Powder (can buy dehydrated garlic in a grinder)
- Fresh Garlic, finely grated
- To Make Black Garlic Vinaigrette:
- Mash the finely chop the black garlic cloves; mince the fresh garlic
- Add to a medium sized bowl with the vinegars and all flavoring ingredients – except the oil, whisk well to combine
- Add the oil in a steady stream, whisking – until emulsified
How to Cook Globe Artichokes:
They are large artichokes with thick stems
- Prepare artichoke by cutting off tops by one third. Remove outer rough leaves by snapping them off
- Cut 2 artichokes in quarters, scoop out the hairy choke with a small spoon.
- Make a flavorful poaching liquid to cook the artichokes in. Add the artichokes and simmer until softened and flavored, about 30 minutes then drain.
- Pat the artichokes dry, sprinkle sparingly with salt & pepper and grill or pan fry in a little olive oil until lightly crispy. Can also eat the artichokes poached… delicious!
- I love the favor of the stems! Try to find artichokes with long stems.
How to Cook Globe Artichokes:
A FLAVORFUL Broth will penetrate a nice flavor into the artichokes!
Serve them poached or see below how to crisp them
Here I have grilled the artichokes
Ahhh ~ Burrata!
Burrata has a firm, outer shell of fresh mozzarella, which is then filled with a creamy mixture of mozzarella curds and cream.
I love the stringy exterior and the sweet creamy center, tastes delicious if brought to room temperature for 30 minutes before serving.
You can cut the Burrata in wedges, or carefully tear it.
Enjoy this marvelous recipe!
Karen
Other Artichoke Recipes to Try:
Potato Salad with Artichokes – Lemon Thyme Dressing
Spring Artichokes with Southern Spiced Cornbread Crumbs
Artichoke-Burrata Salad with Black Garlic Vinaigrette – How to Cook Artichokes
A Restaurant Quality Salad to make at home with Grilled Artichokes, Torn Burrata and a fabulous Zesty Vinaigrette. You will learn how cook the best Artichokes!
Ingredients
- 2 large Globe Artichokes
Artichoke Poaching Liquid:
- 5 cup filtered water
- 1 cup dry white wine
- 1/4 medium onion , peeled, cut into 1" pieces
- 1/4 cup fresh lemon juice
- 1/2 teaspoon black peppercorns
- 2 medium bay leaves
- 1 teaspoon sea salt
Grilling the Artichokes:
- 1 teaspoon neutral oil , such as expeller pressed safflower oil
Salad Ingredients:
- 4 large radicchio leaves
- 3 cups boston lettuce
- 2/3 cups fennel, shaved thinly
- 1 medium ball burrata, to be torn or cut
- 2 tablespoons microgreens
- 1/3 cup Karen's Black Garlic Vinaigrette
Instructions
Recipe Overview:
- 1. Poach and Grill Artichokes (eighths) 2. Prepare Salad 3. Make Black Garlic Vinaigrette (see separate recipe)
- Make the Black Garlic Vinaigrette.Add all artichoke poaching liquid to a large 3 quart pot. Bring to a boil, in the meantime, prepare artichokes.
- Prepare artichoke by cutting off tops by one third. Remove all rough leaves by snapping them off. Cut 2 artichokes in quarters, scoop out the hairy choke with a small spoon. (See photos.) Hint: Add to a large bowl of water with some squeezed lemon juice, or rub cut edges with a half of lemon to prevent browning!
- Add all Poaching liquid ingredients to a pot, bring to a boil.
- Add the artichokes to the pot and cover. Set heat to a simmer. Cook until softened and flavored for 25 to 30 minutes, then drain. (Will be tender when tested with a knife.)
- Pat the artichokes dry. I cut them in half making 16 pieces. Heat 2 teaspoons oil and 2 teaspoons unsalted butter in a large stick proof or cast iron pan, or grill pan. Set heat to medium- high. When hot, add artichokes, season with a few pinches of salt & pepper and cook until lightly golden, then over and cook second side until golden, about 2 minutes each side. Remove from heat and cool. (To be placed in the salad.) Will have leftover artichokes for another salad. Refrigerate for up to 3 days.
Compose the Salad:
- Tear and add boston lettuce to a large plate or serving platter. Top with shaved fennel. Add radicchio leaves on the outside. Tear to cut burrata in pieces and place on top. Add 8 grilled artichokes (eighths) on top. Scatter microgreens.
- Add pinches of dehydrated ground black garlic (if you have it) on top of the burrata. Drizzle all over with the Black Garlic Vinaigrette and serve.
Notes
Black Garlic: is regular garlic that has been fermented by the process of low heat and time.
Black Garlic Powder is the same thing, just dehydrated and processed into powder. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Black Garlic Powder is the same thing, just dehydrated and processed into powder. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 318kcalCarbohydrates: 35gProtein: 10gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 890mgPotassium: 1134mgFiber: 21gSugar: 3gVitamin A: 1317IUVitamin C: 26mgCalcium: 544mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Karen’s Black Garlic Vinaigrette
Packed with deep color and intense flavor! Using creamy Black Garlic Cloves and ground Black Dehydrated Garlic. Mash the cloves and whisk ingredients together.
Equipment
- 1 medium sized bowl
- 1 wire whisk
Ingredients
- 2 cloves black garlic, which has been fermented
- 1/4 cup balsamic vinegar, (no caramel color!)
- 2 tablespoons white balsamic vinegar, can use organic apple cider vinegar
- 1 teaspoon fresh garlic, finely grated or minced
- 1/4 teaspoon dehydrated ground black garlic, (optional but love this)
- 3/4 teaspoon dijon mustard
- 1/4 teaspoon Italian seasonings
- 1/4 teaspoon pure cane sugar
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/3 cup + 1 tablespoon extra virgin oil, can use half neutral oil
Instructions
- Mash the black garlic with the side of a chef's knife on a cutting board an then mince. Add to a medium sized bowl.Add both vinegars, garlic, ground dried black garlic, dijon mustard, Italian seasonings, sugar, sea salt and pepper. Whisk well to combine ingredients.
- Slowly add oil – whisking, until emulsified. Can add an extra tablespoon oil if too tart for your taste. Store in a clean glass container and refrigerate up to 3 weeks.
Notes
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Nutrition
Calories: 62kcalCarbohydrates: 2gProtein: 0.1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 30mgPotassium: 13mgFiber: 0.1gSugar: 1gVitamin A: 1IUVitamin C: 0.2mgCalcium: 5mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
This looks amazing! Very creative and must try.