A bright, Mediterranean-inspired artichoke salad brings fresh flavor to any meal. This simple five-ingredient version highlights tender artichoke hearts combined with olives, sun-dried tomatoes, chives, lemon and extra virgin olive oil for a light, savory dish that is easy to prepare and perfect for sharing.
What is an Artichoke?
An artichoke is the edible bud of a thistle-like plant. The edible heart and inner leaves have a mild, nutty flavor that becomes sweeter when cooked. Depending on how they are prepared and their ripeness, artichokes can vary in texture from crisp and slightly firm (raw) to meltingly tender after steaming, boiling, grilling, or roasting.
How to Buy Artichokes
Artichokes are available fresh, frozen, canned, or marinated. Each form has advantages depending on how much time and effort you want to spend preparing them.
Fresh artichokes. Choose bright green heads with tight leaves and firm stems. The leaves should squeak slightly when rubbed together; avoid heads with extensive browning or wilting. If you buy fresh, you can prepare the hearts yourself using the steps below.
Frozen artichoke hearts. These are usually blanched to preserve color and safety. They are convenient and work well raw in salads after thawing or quick sautéing for extra flavor.
Canned artichoke hearts. Canned artichokes are soft and ready to use straight from the jar. They are packed in water or oil and are an easy shortcut for salads.
Marinated artichokes. These are typically packed in oil with herbs, garlic or other seasonings and are ready to eat. They add extra flavor but can be saltier than plain hearts.
For this salad we recommend fresh hearts (prepared and sliced) or frozen artichoke bottoms—both can be served raw or lightly sautéed.
How to Remove the Heart from a Fresh Artichoke
Cleaning and prepping fresh artichokes takes a little time but is straightforward. Follow these steps to reach the tender heart:
- Slice about three-quarters through the top (the “flower” part) so you can work with the base and stem.
- Peel away the tougher outer leaves until you reach the paler, softer interior leaves. Trim and peel the stem to remove the outer layer.
- Use a sharp paring knife to scoop out the fibrous inner “choke” or hairy section and discard it, leaving the heart intact.
- Immediately place the prepared hearts in a bowl of water with the juice of half a lemon to prevent browning.
How to Cook and Eat Artichokes
Artichokes are versatile: raw, steamed, boiled, grilled, sautéed or roasted. seasoning with lemon, garlic, olive oil, salt, pepper, and herbs enhances their natural flavor. For this salad you can use raw hearts thinly sliced, or sauté them briefly in olive oil until lightly golden. Sauteing mellows their flavor and adds a pleasant texture.
Preparing Whole Artichokes to Cook
Trim the stem close to the base and slice off about ½ inch from the top of the bud. Use kitchen scissors to remove the sharp tips of any remaining leaves if desired. These simple trims make the artichoke easier to eat and more attractive when served.
Common Cooking Methods
Steaming: Steam trimmed whole artichokes for 20–30 minutes, until leaves pull away easily.
Boiling: Submerge trimmed artichokes in simmering water and cook 25–40 minutes, weighted down so they stay covered.
Grilling: Cut and par-cook, then grill over direct heat 45–60 minutes until tender and charred at the edges.
Sautéing: Slice hearts and sauté 5–10 minutes in olive oil until browned and tender.
Roasting: Toss whole trimmed artichokes with oil, wrap in foil, and roast about an hour until soft.
Ingredients for Artichoke Salad
- Artichoke bottoms or hearts: 4 large fresh artichoke hearts, 4 large frozen artichoke bottoms, or canned artichoke bottoms — sliced thin or lightly sautéed.
- Lemon: Use for both the soaking water (to prevent browning) and for bright, fresh juice in the dressing.
- Black olives: 10 olive oil–cured black olives, pitted and halved.
- Sun-dried tomatoes: 5 oil-packed sun-dried tomatoes, chopped.
- Chives: 5–6 chopped chives for a mild oniony note.
- Extra virgin olive oil: 1 tablespoon to dress the salad.
- Lemon juice: 1 tablespoon freshly squeezed for acidity.
- Salt: A pinch, to taste.
FAQ
Do I need fresh artichoke hearts for this salad?
No. Fresh artichoke hearts give a bright, crisp texture, but frozen or canned artichoke bottoms are convenient and work well. If using frozen, thaw before slicing or sautéing.
Can you eat artichokes raw?
Yes. Thinly sliced raw artichoke hearts are pleasant in salads. Cooking brings out more sweetness and softens the texture.
More Recipes with Artichokes
- Pea and artichoke pasta
- Spring asparagus and artichoke frittatas
Description
A fresh artichoke salad is a standout starter or side that works year-round. Bright lemon, rich olive oil, savory olives and sun-dried tomatoes combine with tender artichoke hearts for a Mediterranean-inspired salad that is quick to assemble and full of texture and flavor.
Instructions
- As you trim and peel fresh artichokes, place each heart in a bowl of water with lemon halves squeezed into it to prevent discoloration. Skip this step if using frozen or canned hearts.
- Either slice the prepared hearts thin and use them raw, or sauté sliced hearts in a skillet with a little olive oil for 5–7 minutes until golden and slightly tender. If using frozen, adjust time to ensure they are heated through.
- Arrange the sliced artichokes on a serving plate and scatter olives, chopped sun-dried tomatoes, and chopped chives on top.
- Season with a pinch of salt, drizzle with extra virgin olive oil and freshly squeezed lemon juice, then toss gently to combine.
Notes
Use high-quality extra virgin olive oil for the best flavor. If you prefer a creamier dressing, add a teaspoon of Dijon mustard or a splash of balsamic; both will complement the artichokes without overpowering them. Salt to taste and serve immediately or chill briefly to meld flavors.
Nutrition (approximate per serving)
- Serving size: ½ the salad
- Calories: 219
- Fat: 10.3 g
- Carbohydrates: 31.5 g
- Fiber: 14.9 g
- Protein: 9 g