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Pasta Salad with Artichokes and Shrimp

  • Prep 20 min
  • Total 45 min
  • Ingredients 18
  • Servings 4
  • Facebook
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  • Save
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Ingredients

For the artichokes:

4
medium artichokes
2
tablespoons olive oil
2
tablespoons white wine vinegar
1
teaspoon salt
2
bay leaves
4
peeled garlic cloves
Zest of half a lemon
6
whole black peppercorns

For the salad:

1/2
pound of pasta cooked al dente
1/2
pound cooked shrimp
2
tomatoes chopped
1/4
cup grated white onion
1/2
cup olives
4
lemons, juiced
2
tablespoons white vinegar
2
tablespoons olive oil
Salt and pepper to taste
Fresh cilantro or parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
515.0
% Daily Value
Total Fat
17.5g
27%
Saturated Fat
2.6g
13%
Cholesterol
119.6mg
40%
Sodium
1939.4mg
81%
Total Carbohydrate
67.7g
23%
Dietary Fiber
12.0g
48%
Sugars
6.2g
Protein
26.2g
% Daily Value*:
Vitamin C
93.90%
94%
Calcium
16.80%
17%
Iron
21.70%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Let the artichokes cool and jar, in their juices, in a sterilized glass container. They can be refrigerated for up to 10 days.

Directions

  • 1 For the artichokes: Add lemon to a bowl of water. Use a knife to cut the leaves from the tip to the center. Then begin to remove the exterior leaves, the hard and thick ones. When the color of the leaves becomes light green, it’s time to stop. Submerge the artichokes in the water from time to time to prevent them from browning. Now cut the artichokes in half, then in half again and you’ll be left with the heart.
  • 2 Set the hearts in the water while you continue this process with the rest of the artichokes.
  • 3 Heat the oil over medium heat in a pot. Add the bay leaves, garlic, lemon zest and peppercorns. Strain and add the artichokes. Cook for 2 minutes. Add the vinegar, salt and enough water to cover the artichokes. Once it boils, cover and cook for 20 - 30 minutes or until the artichoke hearts are tender.
  • 4 For the salad: Mix the ingredients on a dish and serve cold.

This recipe is my favorite way to prepare artichokes because it’s easy to prepare, once you’ve had the practice. Artichokes are very versatile; they can be mixed in a salad, pasta, blended to make dip, eaten in antipasto or as a topping on pizza or tacos. Today I’ll be preparing them in a pasta salad with artichokes and shrimp. It’s very simple and perfect for lunch or a light dinner.

Rate and Comment

Erica Dinho Erica Dinho
September 11, 2015

This recipe is my favorite way to prepare artichokes because it’s easy to prepare, once you’ve had the practice. Artichokes are very versatile; they can be mixed in a salad, pasta, blended to make dip, eaten in antipasto or as a topping on pizza or tacos. Today I’ll be preparing them in a pasta salad with artichokes and shrimp. It’s very simple and perfect for lunch or a light dinner.