Kale Salad with Grilled Artichokes

Nutritional Information Amount per serving Calories: 315 Fat: 16.9g Saturated fat: 2g Monounsaturated fat: 9g Polyunsaturated fat: 4.4g Protein: 10.2g Carbohydrate: 37.1g Fiber: 11.6g Cholesterol: 0.0mg Iron: 4.6mg Sodium: 360mg Calcium: 217mg

Photo by Amanda T.
Adapted from myrecipes.com

PREP TIME

75

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

75

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    lemons, halved crosswise

  • 2

    cups dry white wine

  • 2

    cups water

  • 1

    bay leaf

  • 1

    thyme sprig

  • 4

    large artichokes

  • Cooking spray

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1/2

    teaspoon black pepper, divided

  • 1/4

    teaspoon salt, divided

  • 1/4

    cup golden raisins

  • 1/2

    cup hot water

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon minced shallots

  • 1/2

    teaspoon Dijon mustard

  • 1/4

    teaspoon sugar

  • 6

    cups chopped Lacinato kale

  • 1/4

    cup pine nuts, toasted

Directions

1. Squeeze juice from lemon halves into a 6- or 8-quart pressure cooker. Add lemon halves, wine, 2 cups water, bay leaf, and thyme to cooker. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Add artichokes to pressure cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold water to release pressure. Remove lid; let stand 30 minutes. Remove artichokes from cooking liquid. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. 2. Heat a grill pan over medium-high heat; coat pan with cooking spray. Combine 1 tablespoon oil, artichokes, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl. Add artichokes to pan; cook 3 minutes on each side or until grill marks appear. Cut each artichoke half in half lengthwise. 3. Combine raisins and 1/2 cup hot water; let stand 10 minutes. Drain. 4. Combine remaining pepper, salt, oil, 2 tablespoons juice, and next 3 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add kale; toss to coat. Place 1 cup kale mixture on each of 4 plates; top each serving with 4 artichoke pieces, 1 tablespoon raisins, and 1 tablespoon nuts.

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