Artichokes are a popular vegetable in Italy. They are grown all throughout the Mediterranean and in Italy along the southern coast. They are used all over Italy, but are seen most often in Roman cuisine. In this salad, warm artichoke hearts and roasted asparagus are combined with creamy goat cheese, pistachios, and balsamic vinaigrette.
- Spring mix
- Goat cheese
- Extra virgin olive oil
- Balsamic vinaigrette
- Metal bowl
- Small sheet tray
- Tongs or metal turner
- Chef’s knife
PREP TIME: 15 MINUTES & COOK TIME: 15 MINUTES
STEP 1: Preheat oven to 450-500 degrees. Trim woody stem from asparagus 1-2 inches from the bottom. If not sure exactly where to cut, you can break of the bottom of asparagus stem.
STEP 2: Place artichokes on small sheet tray. Drizzle with olive oil and season with salt and pepper. Place sheet tray in oven and roast artichokes for 6-8 minutes. After 6-8 minutes, pull sheet tray out of oven and flip artichokes.
STEP 3: Place asparagus on sheet tray with artichokes, drizzle asparagus with olive oil, and season with salt and pepper. Roast for another 6-8 minutes or until artichokes are caramelized and asparagus are tender. Set aside and let cool.
STEP 4: Pour balsamic vinaigrette into bowl and whisk or just shake the bottle.
STEP 5: Place spring mix into a bowl. Garnish with desired size dollops of goat cheese on top of spring mix. Garnish with roasted asparagus and roasted artichokes.
STEP 6: Dress salad with balsamic vinaigrette. (Shake, stir or whisk before pouring dressing.) Garnish with pistachios. Take a picture of your salad for posting and enjoy!