A colorful Broccoli and Marinated Artichokes salad!
This Broccoli and Marinated Artichokes Salad recipe is quick and simple, but with the added ingredients you end up with a unusual taste that will appeal to all your guests.
It’s important to blanch the broccoli for 5 minutes in boiling water. This will give you a perfect texture and an intense green color.
Collaboration with SARDO
You should consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation.
Another storage suggestion, though uncommon, is to submerge the stem portions of an entire bunch of broccoli into a wide-mouthed pitcher filled with ice water. Cover the broccoli crowns loosely with a plastic bag, and change the ice water daily. This unique method will keep the bunch fresh and crisp for a whole week.
Never wash broccoli before storing in the refrigerator. The excess moisture promotes mold.
To freeze: Cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into ice water to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.
Broccoli is known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable. When we think about green vegetables to include in our diet, broccoli is one of the foremost veggies to come to our mind. Coming from the cabbage family, broccoli can be categorized as an edible green plant.
Broccoli and Marinated Artichokes Salad
- 1 head of Broccoli in florets
- 1 container of Sardo Marinated Artichoke
- 3 tbsp. capers
- ¼ cup sunflower seed
- ¼ cup pomegranate seeds
- 2 tbsp. of olive oil
- 1 tbsp. honey
- Blanch the broccoli
- Add all the ingredients in a bowl and mix well.
- Add salt and pepper to taste.
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