Braised Artichoke Salad

Braised Artichoke Salad

1/2 onion- diced
1 clove garlic- minced
1/2 cup mushrooms shitake- chopped
1 can artichokes in water- chopped
1tbsp olive oil
1-2 tbsp whole wheat bread crumbs
1-2 tbsp grated daiya (parmesan style)

Brown the onions and garlic with mushrooms in the olive oil on med-high heat for about 10 minutes (or however long until they look brown/carmelized), once the saute is finished reduce heat slightly and add the artichokes. Stir somewhat frequently. After the artichokes have been braised (about 8 minutes) add the bread crumbs and daiya, toss/mix well into the saute.

I used a mix of arugula, red romaine and regular romaine for the salad (approx one head of regular romaine chopped, 1/4-1/2 a head of red romaine chopped, and 3 cups of arugula. I didn’t really measure, just kind of eyed it out and added what I wanted for each). Once all the greens have been washed and prepped, I dumped the cooled saute onto the greens, added fresh ground black pepper, 1 cup left over quinoa, some more grated daiya and if not going vegan 6-8 anchovies (from jar soaked in oil).

Dressing for salad

1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
1tbsp olive oil
1.5tsp vegan worcestershire sauce
1/2 lemon juice

whisked together

Other ingredients in recipe not listed above
1 cup quinoa

Serves 3-5 (or just me if you are eating this for your dinner and had nothing else the ENTIRE day)