This is another one of my favorite pasta salads. It has the same ingredients as the artichoke and sun-dried tomato salad posted earlier, just substituting the farfalla for the lettuce. Actually, the idea for this combination came first for this pasta salad. I later adapted it to make the other salad.
Chicken artichoke farfalla salad
slightly less than 1 cup farfalla
1 cup cooked chicken breast, bite-sized pieces
1/2 large can artichoke hearts, cut into quarters or sixths
1/4 cup sundried tomatoes
1 tablespoon chopped fresh basil
1/4 teaspoon herbs de provence
3 tablespooons olive oil
2 teaspoons lemon juice
Cook the farfalla as instructed on the package, drain, and rinse to cool (or cook earlier and cool in refrigerator).
Combined the ingredients and toss to mix.
Artichokes, sun-dried tomatoes, and basil worked nicely together on a salad. So why not in a frittata?
I like the jullienne sun-dried tomatoes packed in olive oil. But the olive oil becomes quite red-tinted, and when I used the sun-dried tomatoes in a frittata the first time, the effect was to tint the eggs as well. So this time I blotted the sun-dried tomatoes with paper towels to remove as much of the oil as possible before cutting them up and adding them to the eggs.
Artichoke and sun-dried tomato frittata
3/4 cup to 1 cup quartered artichoke hearts
1/4 cup sun-dried tomatoes
1 tablespoon fresh basil, cut into thin strips
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the artichokes, sun-dried tomatoes, and basil into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.
This is a salad that has loads of flavor. And if you have the cooked chicken breast available, it can be made very quickly.
I use the canned artichoke hearts, packed in water, not marinaded. If they’re in a full-sized (about 14 ounces) can, I will use about half the artichokes in the can, which is about 4 or 5 for the ones I buy. Others are smaller or larger. I cut the artichoke hearts into bite-sized pieces. For my artichokes, I have settled on thirds, slicing the artichoke off-center and then cutting the larger part in half.
For the sun-dried tomatoes, I like the julienne-sliced ones packed in olive oil. And don’t skimp on the fresh basil. It really is an important contributor to the mix of flavors.
Artichoke and sun-dried tomato salad
Cooked chicken breast, sliced
baby romaine lettuce
4–5 canned artichoke hearts, cut up
1/4 cup sun-dried tomatoes
2 tablespoons sliced fresh basil
3 tablespoons vegetable oil
1 tablespoon lemon juice
1/4 teaspoon herbes de Provence
Put all of the ingredients on the lettuce, with the chicken in the middle. Whisk or shake in a jar the oil, lemon juice, and herbes de Provence for the vinaigrette and add to the salad.