Artichoke Hearts and Boiled Egg Salad Recipe
Hi there foodies! Get ready to have your taste buds delighted by our delicious Artichoke Hearts Salad with Boiled Egg recipe! This low-carb dish is perfect for shedding those extra pounds while keeping your body nourished and satisfied. Packed with fiber-rich artichokes and protein-filled boiled eggs, this easy-to-follow recipe is ideal for those health-conscious eaters. So, let's get into the kitchen, whip up this incredible dish, and savor every bite as you journey toward a healthier, happier you! Because who said you have to go hungry to get rid of those extra pounds?
Our Artichoke Hearts Salad and Boiled Egg recipe is served on a bed of rocket leaves, dressed with a gorgeous vinaigrette made with olive oil, lemon, and freshly minced parsley, and optionally topped with feta cheese, perfect for those health-conscious eaters! Total preparation time: 30–40 minutes.
- 4 fresh artichokes (or 1 jar of precooked artichokes)
- 4 eggs
- 2 cup rocket leaves (arugula)
- 2 tbsp olive oil (extra virgin)
- 1 tbsp lemon juice
- 1/2 cup fresh parley (chopped)
- salt and pepper (to taste)
- 1/4 cup feta cheese (optional)
After bringing the eggs to room temperature, boil them to your preference for approximately 4–12 minutes (soft-boiled: 4-5 minutes; medium-boiled: 6–8 minutes; hard-boiled: 9–12 minutes). Then, to stop the cooking process, cool them off in a bowl of icy water. When cooled, peel and slice them.
make the dressing, combine the lemon juice, olive oil, and freshly chopped parsley in a small bowl. Add salt and pepper for seasoning. Mix thoroughly.
get the artichoke hearts, cut off the top of the artichoke and trim the end of the stem (but keep the stem on because it is also edible). Then, remove the tough outer leaves until you reach the lighter, more tender leaves. Cut the artichoke in half lengthwise, and scoop out the fuzzy fibers with a spoon. Use a paring knife to carefully cut around the heart, removing any remaining tough or spiky parts. To stop the oxidation process, rinse the heart under cold water with a splash of lemon juice and pat dry with a paper towel before using. Season them with salt and pepper and boil or steam until tender.
Note: The cleaning of the artichokes might be the most tedious and longest part of this recipe. If you are using a jar of precooked artichoke hearts, you may omit this whole step.
a large bowl, combine the rocket leaves and chopped artichoke hearts. Add the dressing we already made, and season the salad with salt and pepper to taste.
Top the salad with the slices of boiled eggs. If desired, sprinkle with feta cheese before serving.