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Lilly’s Table

 
 
Caramelized Onion & Broccoli Pizza
© Lillys-Table.com Photo of Artichoke Antipasto Toss
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Artichoke Antipasto Toss

from Artichoke Antipasto with Caramelized Onion & Broccoli Pizza, the Week of May 3, 2015.
View the next recipe for this meal.

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.

Ingredients

  • 1 lb cauliflower, cut in bite size pieces
  • ½ cup water
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 2 teaspoons dried italian herbs
  • 3 tablespoons olive oil
  • 1 can white beans, or 1 1/2 cups freshly cooked
  • 4 green olives, large
  • 8 kalamata olives
  • 1 lb baby artichokes, cooked
  • 2 slices sun-dried tomatoes, rehydrated and chopped
  • ¼ cup fresh basil, roughly chopped

Serving Size: 3 People

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Preparation Instructions

Place the cauliflower in a skillet with the water, cover. Bring up to a simmer over high heat and steam for 5-8 minutes until tender.

Meanwhile, whisk together the garlic, dijon, vinegar, salt & dried Italian herbs in a large bowl. Slowly drizzle in the olive oil while whisking.

Drain and rinse the white beans. Slice the olives, sun-dried tomatoes and any other marinated vegetables. Roughly chop the fresh herbs.

Sauté the artichokes briefly in olive oil until lightly golden. Toss with the vinaigrette and remaining ingredients.