I get excited when I see all the in-season fruits and veggies when we do the week's grocery shopping on Sundays. Last week, I was seduced by a bag of fresh cherries that ended up costing $8, but they really were worth every sweet bite. (Jamie might disagree with me on that since it was his week for groceries and he prefers buying meat over fruit...) Sliced nectarines topping a bowl of Honey Nut Cheerios was one of my go-to dinners in my single-on-a-budget days. (Don't judge me!) Steamed artichokes with aioli are another of my favorites, and we found some gorgeous artichokes at Tony's on a special trip for lamb shanks to braise in the new dutch oven.
But for convenience, I also really like the pickled canned variety. Canned artichoke hearts are great tossed with bow-tie pasta, mushrooms, olive oil and Parmesan cheese, which is how I usually use them. After a day of hiking a few weekends ago, we got home hot and worn out, and needed a light and easy dinner, so I decided to make artichoke hearts the star of a salad dish. I also really like fruit in my salad, and the addition of red pears in this dish was really delicious. Just a few simple ingredients, and dressed with nothing more than freshly squeezed lime juice, salt and pepper, it was light and yummy, and very fulfilling served with some grilled shrimp.
Artichoke Heart Salad (serves 2)
- 1 can medium artichoke hearts (about 12 per can)
- 1 tomato, halved and sliced into wedges
- 1/2 zuchinni, sliced into half-moons
- 1 red pear, sliced
- 1 cup mixed greens
- 2 tablespoons very thinly sliced red onion
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- freshly ground salt and pepper, to taste
- 4 tablespoons freshly grated Parmesan cheese
- 1/2 pound peeled, cooked shrimp