Pasta Salad with Artichokes and Shrimp

Prep 20 min
Total 45 min
Ingredients 18
Servings 4

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. MORE + LESS -

Ingredients

For the artichokes:

medium artichokes

tablespoons olive oil

tablespoons white wine vinegar

teaspoon salt

bay leaves

peeled garlic cloves

Zest of half a lemon

whole black peppercorns

For the salad:

1/2

pound of pasta cooked al dente

1/2

pound cooked shrimp

tomatoes chopped

1/4

cup grated white onion

1/2

cup olives

lemons, juiced

tablespoons white vinegar

tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley

Directions

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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.

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.