Crispy artichoke heart salad with baby kale, where have you been hiding? I’m calling this a salad—using that term quite liberally—because there are (wilted) greens in the recipe, and because it’s a good way to begin a meal, and because it tastes good cold (or warm)…..but I can totally see this as a side dish, or pulsed a few times in the processor and served as a dip. Seriously good stuff there….and way more flavorful, interesting and healthy than your standard spinach artichoke dip. Cuz really, isn’t that the taste we’re all looking for while not looking for the gluttonous feeling we get after eating that stuff? Yup! I’d be guilty of that right there. Enter the crispy artichoke heart salad. So good, I had to stop myself from eating the entire batch myself.
This is a finicky time of year for salads. One day it’s humid and all I can think about is cooling, refreshing, crunchy veggies—-like in this chopped salad—and the next day there is a chill in the air, it’s obvious that fall has arrived and when I think salad it has some cooked veggies incorporated into it—-like this roasted butternut squash salad—- and then there it goes flip flopping back again! What’s a home cook to do?
There are so many reasons I love this crispy artichoke heart salad….crispy being one of them. Seriously, who doesn’t like crispy? And those hemp seeds? Ah…yum….the perfect sort of bread crumb texture appears—-adding protein rather than calorie laden gluten. If crispy is on your agenda, be sure to defrost the artichoke hearts and thoroughly dry before roasting. My sister and I share a love of all things artichoke hearts…and this has got to be my favorite so far—-and I’m sure she will agree. Natalie, this one’s for you!
I keep frozen artichoke hearts on hand always—-you never know when you’ll be inspired to make these vegan “crab” cakes——and I also roast them for crudité platters VERY OFTEN. Artichoke hearts are a wholesome choice because they are loaded with antioxidants, are a good source of Vitamin C and fiber, and boosts the liver’s ability to produce bile—which is critical for proper digestion.
Roasting the artichoke hearts for salad is so smart……you get the flavor and texture enhancement AND using the hot hearts to wilt the kale is GENIUS! The warmth of the artichokes softens the kale just a bit, so even folks (like hubby) who don’t like cooked greens will still be able to enjoy this salad.
The flavors in this crispy artichoke heart salad are so good I found a second way to enjoy this recipe….pulse in the food processor and use it as a dip or a topping for crunchy seed crackers!
Hey, lemony arugula salad with artichoke hearts, there’s a new kid in town, her name is crispy artichoke heart and kale salad and she’s moving in on your territory! So many artichoke heart recipes, so little time…..