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Prep
Difficulty
Medium
Time
Estimate
45 mins
Trim and sear the baby artichokes. Start searing. Bread the mozzarella sticks and chill. Bring a large pot of water to a boil. Prepare the ingredients for the antipasto salad. Cook the pasta. Make each salad dressing. Sear the mozzarella sticks. Toss the antipasto salad. Toss the baby greens, pasta & dressing.
These are addictive. If you are a fan of canned or frozen artichokes, try these. They certainly take a bit longer to prepare but the flavor & texture are worth it. They are also easier than the big artichokes since there is no center choke to remove. When you are peeling and cutting them, be generous as you remove the leaves to get down to the tender edible parts.
Use this recipe as a base, adding marinated treats to bolster up seasonal veggies. This salad is great slightly warm or cold. Cook your own baby artichokes from scratch or used your favorite frozen or canned variety.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
They are crispy, yet melt in your mouth. Sticks of provolone are crusted in breadcrumbs or almond flour and seared lightly until golden. Start with a slab of provolone rather than the thin sandwich slices. Any deli that slices cheese could help you out with a slab, about an inch thick is ideal.
