Artichoke Asparagus and Green Bean Salad

Artichoke Asparagus and Green Bean Salad

This artichoke, asparagus and green bean serving of mixed greens joins fixings from the wash room with fixings from the nursery to make a simple, light, new and delightful summer plate of mixed greens.

I love making this plate of mixed greens as a side dish to bring along to bar-b-que’s and barbecues. It’s ideal for a potluck style get together.

Artichokes are one of my unequaled most loved vegetables. I grew up eating them. My Mom as a rule cooks them entire and afterward stuffs them.

At the point when I make them myself, I love to steam them, quarter them and afterward finish them on the flame broil.

Yet, here and there, when time isn’t my ally, I am thankful that I can go to my storeroom for an artichoke easy route.

Canned (or bumped) artichoke hearts are a flavorful and simple approach to work artichokes onto the menu without doing a huge amount of work. They’re ideal for plates of mixed greens simply like this one, and are likewise incredible for sandwiches as well.


  • 1/2 pound green beans trimmed (1/2 pound)
  • 1 bunch of asparagus trimmed
  • 1 15- ounce can of quartered artichoke hearts drained
  • 1/4 cup of chopped red onion
  • 1 fat cloves of crushed garlic
  • 10 leaves of basil rolled and sliced into ribbons
  • The juice of one lemon 3 tablespoons
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  • In a huge bowl consolidate artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Tenderly throw everything together and set to the side.
  • Cut green beans and asparagus into one inch pieces.
  • In a medium steaming pot, steam the green beans and asparagus until still somewhat firm. This will take a few minutes. We need to get the crude edge off of the veggies, yet at the same time need them to have heaps of surface and nibble.
  • Delicately throw the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Include somewhat more salt and pepper to taste and afterward get done with the new cut basil.
  • Serve and appreciate!


Search for artichoke hearts that are pressed in water rather than oil. This will keep the serving of mixed greens light and new and permit you to control the quality and kind of oil that you use.


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