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!
Servings: 4 large servings
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: 318kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 890mg | Potassium: 1134mg | Fiber: 21g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 26mg | Calcium: 544mg | Iron: 9mg