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Artichoke hearts are transformed with a marinade of vinegar, olive oil and herbs de provence. The process of cooking, peeling and scraping out the artichoke hearts takes a while but is worth the efforts if you have a large basket of artichokes to enjoy. Of course, starting with frozen hearts or those canned in just water could work if you are needing to save time. As soon as the hearts are ready this recipe comes together in a few minutes and then resting for at least 30 minutes will leave you with tasty hearts and a salad dressing too.
Massaging kale with a vinaigrette, a splash of the marinated artichoke juice and a handful of the hearts makes for a quick, scrumptious slaw. Making your own Marinated Artichokes is taking all of this a step further, but if you have a pile of fresh artichokes I highly recommend this step. Whatever you do try to make the croutons from scratch. Although, you can make this gluten-free by making these Polenta Croutons instead.
With a zesty marinade, this salad is a perfect side dish or a main dish with a sprinkle of nuts to take on the go. As the days continue the flavors meld and make this salad even more magical.
Acorn Squash is baked with a little puddle of sweet marsala wine. Substitute another sweet sherry, rose or sweet white wine instead. It is finished with a generous dollop of ricotta or mascarpone cheese and a tiny drizzle of honey. If you ever make fresh ricotta, this is the place to use it.
