This Artichoke Salad is full of flavor, is super easy, and, best of all, you’ll have it whipped up in 10 minutes!
The combination of marinated artichokes together with fresh ingredients creates a salad that is fresh yet satisfying. Prepare to be asked for the recipe time and time again!
Are you sick of boring salads? Look no further. All the flavors of the Mediterranean are bursting out of this amazing Artichoke Salad!
This Artichoke salad is adapted from a recipe that my mother-in-law always made for special occasions like Christmas or Easter. And everyone loves it! We particularly enjoy this salad paired with baked Italian chicken thighs. So yummy!
Plus, just like my Cherry Tomato Caprese Salad and my Fried Meatballs, this artichoke salad is perfect for the buffet table. Plus, it makes a delicious light lunch accompanied by some crusty bread like Ligurian focaccia.
Hey there, food lovers! If you’re lookin’ for a dish that’s fresh, easy, and screams summer vibes, then lemme introduce you to the magic of cold artichoke salad This ain’t just any salad—it’s a burst of flavors that’s perfect for a quick lunch, a fancy appetizer, or a side dish at your next backyard BBQ. I’ve been obsessing over this lately, and trust me, once you try it, you’ll be hooked too. So, grab a fork (or just read on for now), and let’s dive into why this chilled delight is gonna be your new go-to!
What’s So Special About Cold Artichoke Salad?
First things first, let’s break it down real simple. Cold artichoke salad is exactly what it sounds like—a salad served chilled with artichokes as the star of the show. These funky-lookin’ veggies bring a unique slightly nutty taste and a tender texture that pairs up awesome with tangy dressings and crisp ingredients. Whether you’re using canned, marinated, or fresh artichokes, this dish is all about keepin’ things light and refreshing.
Why do I love it so much? For starters, it’s quick. Like, whip-it-up-in-10-minutes quick. Plus, it’s versatile as heck. You can toss it together for a weeknight dinner, bring it to a potluck, or even make it the centerpiece of a light meal. And let’s not forget the health factor—artichokes are packed with fiber, antioxidants, and all that good stuff. So, you’re basically eatin’ a bowl of wellness without even tryin’ too hard.
Now, artichokes might seem intimidatin’ if you’ve never worked with ‘em before, but don’t sweat it. We’re gonna walk through everything— from pickin’ the right ones to throwin’ together a killer salad that’ll impress your crew. Ready? Let’s get into the nitty-gritty with a super easy recipe to start.
Your Basic Cold Artichoke Salad Recipe
I’m startin’ with a no-fuss version that’s perfect for beginners or when you’re just too darn busy to mess around in the kitchen. This one uses marinated artichoke hearts ‘cause they’re already full of flavor and save you a ton of prep time. Here’s how we do it at my place.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Marinated artichoke hearts | 1 ½ cups | Cut into bite-sized pieces |
| Grape tomatoes | 1 cup | Halved for that pop of sweetness |
| Arugula | 4 cups | Packed tight, or swap with spinach |
| Roasted red peppers | ½ cup | Cut into strips, store-bought is fine |
| Red onion | ¼ cup | Thinly sliced, optional for crunch |
| Extra virgin olive oil | 2 tbsp | For the dressing, the good stuff! |
| White wine vinegar | ½ tbsp | Or lemon juice if ya prefer |
| Dried oregano | ½ tsp | Brings that Italian vibe |
| Dried parsley | ½ tsp | For a lil’ extra herbiness |
| Garlic powder | ¼ tsp | Just a pinch for depth |
| Crushed red pepper flakes | ¼ tsp | For a subtle kick, adjust to taste |
| Sea salt | ½ tsp | To tie it all together |
Instructions
- Mix the Salad Base: Grab a big ol’ bowl and toss in your arugula, halved tomatoes, artichoke hearts, roasted red peppers, and red onion if you’re usin’ it. Give it a quick mix to get everything friendly.
- Whip Up the Dressing: In a small bowl, whisk together the olive oil, vinegar, oregano, parsley, garlic powder, red pepper flakes, and salt. Keep mixin’ ‘til it looks all smooth and blended.
- Dress It Up: Drizzle that tasty dressing over your salad and toss it gently to coat everything. Pro tip—don’t do this step ‘til right before servin’, or your greens might get soggy.
- Chill and Serve: Pop it in the fridge for a few minutes if you want it extra cold, then dig in!
This recipe serves about 6 folks as a side, and each serving’s got around 137 calories—pretty light for somethin’ so flavorful. I’ve made this for last-minute gatherings, and it’s always a hit. The marinated artichokes bring a zesty punch, while the arugula adds a peppery bite. If you ain’t got arugula, spinach works just fine too.
Takin’ It Up a Notch: Fancy Shaved Artichoke Salad
Alright, now that we’ve got the basics down, let’s get a lil’ fancy with a version that uses fresh artichokes. This one’s got a bit more prep, but the crispy, raw artichoke slices paired with shaved cheese? Chef’s kiss, my friends I made this for a holiday dinner once, and half the table was gone before I even sat down!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh artichokes | 4 small ones | Smaller variety’s less bitter |
| Lemons | 2 | For juice and to prevent browning |
| Extra virgin olive oil | ¼ cup | Only the best quality, please! |
| Parmigiano cheese | 1 solid slice | Shaved thin, or use Grana Padano |
| Salt | To taste | Just a pinch or two |
| Black pepper | To taste | Freshly ground if ya got it |
Instructions
- Clean Them Artichokes: This part’s a bit of a hassle, but worth it. Peel off the tough outer leaves ‘til you get to the softer ones—usually 2 or 3 layers. Cut off the top inch of the leaves and the stem base. Slice the heart in half, scoop out the fuzzy core with a spoon, and drop ‘em into a bowl of water with juice from half a lemon. This stops ‘em from turnin’ brown. (Wear gloves if you don’t wanna stain your hands!)
- Slice ‘Em Thin: Drain one artichoke heart at a time and slice it super thin with a knife or mandoline. Toss the slices back into the lemon water ‘til you’re done with all of ‘em.
- Make the Dressing: Mix the olive oil with juice from one lemon (about 3 tablespoons), plus a pinch of salt and pepper. Stir it up good.
- Assemble the Salad: Drain the artichoke slices, toss ‘em in a bowl with the dressing, and mix well. Transfer to a pretty platter.
- Top It Off: Shave that Parmigiano cheese over the top with a peeler or mandoline. Add a few extra shavings for looks, and serve with lemon slices on the side.
This one serves 4 as an appetizer, and it’s got about 195 calories per serving. The fresh artichokes give it a crisp bite that’s totally different from the marinated kind. I definately recommend makin’ this when you’ve got a bit of extra time—it’s a real showstopper for guests.
Why Artichokes Are the Bomb in Cold Salads
Now, let’s chat about why artichokes work so dang well in a cold salad. For one, their flavor ain’t overpowering—it’s subtle, earthy, and plays nice with tangy stuff like lemon or vinegar. When chilled, they soak up dressings like a sponge, makin’ every bite pop. Plus, they got this cool texture—tender yet firm—that adds somethin’ special to a bowl of greens or pasta.
There’s a few ways to go about usin’ ‘em:
- Marinated Artichokes: These come ready-to-go in a jar, soaked in oil and herbs. They’re my go-to when I’m in a rush ‘cause the flavor’s already built in.
- Canned Artichokes: Plain and simple, just rinse ‘em off to cut the saltiness. They’re soft, so great for quick toss-ins.
- Fresh Artichokes: Takes more work to clean and prep, but the crispiness of raw slices or the tenderness of steamed ones can’t be beat for a gourmet feel.
I’ve tried all three, and honestly, it depends on my mood and how much time I got. If I’m feelin’ lazy, marinated it is. If I wanna impress, I’m bustin’ out the fresh ones.
Tips for Pickin’ and Preppin’ Artichokes Like a Pro
If you’re new to artichokes, they can seem like a puzzle. But don’t worry, I’ve got some tricks up my sleeve to make it easy-peasy. Here’s what I’ve learned over the years:
- Choosin’ the Best Ones: If you’re goin’ fresh, pick artichokes that feel heavy for their size. The leaves should be tight and closed, not all floppy. Here’s a weird lil’ trick—rub the leaves together. If they squeak, you’ve got a super fresh one!
- Season Matters: Artichokes are at their peak in spring and fall, so they’ll taste best then. Off-season, they might be a bit tougher or bitter.
- Prevent Browning: Fresh artichokes turn brown fast once cut. Keep ‘em in lemon water ‘til you’re ready to use ‘em. I learned this the hard way after leavin’ some out and comin’ back to ugly brown slices.
- Steamin’ vs. Boilin’: If you’re cookin’ fresh ones for a salad, steam ‘em over boilin’. Steamin’ keeps more flavor in. Takes about an hour ‘til a knife slides easy into the stem.
- Don’t Skimp on Quality: For marinated or canned, check the label. Some brands pack ‘em with cheap oil or too much salt. Go for ones in olive oil if you can.
These lil’ nuggets of wisdom have saved me from many a kitchen flop. Trust me, once you get the hang of preppin’ artichokes, it’s no biggie.
Mixin’ It Up: Variations to Keep Things Fresh
One thing I adore about cold artichoke salad is how easy it is to switch things up. You don’t gotta stick to one recipe—play around based on what’s in your fridge. Here’s some ideas I’ve messed with:
- Add Some Crunch: Toss in pine nuts or sesame seeds for a bit of texture. I’ve even thrown in some chopped cucumber for extra freshness.
- Cheese It Up: Crumbled feta or mozzarella pearls take it to another level. The creamy saltiness with artichokes is just chef’s kiss.
- Meat Lovers’ Twist: Wanna make it heartier? Add diced salami or grilled chicken. I’ve done this for lunch, and it keeps me full for hours.
- Pasta Power: Mix in some cooked fusilli or penne for a cold pasta salad vibe. Use short pasta though—long noodles get too messy. I usually toss the pasta with dressing while it’s still warm to soak up flavor, then chill it.
- More Veggies: Olives, pepperoncini, or shaved fennel add a nice twist. I’m a sucker for black olives in mine—gives it a bold bite.
Don’t be afraid to get creative. Half the fun is makin’ it your own!
Pairin’ Your Cold Artichoke Salad with the Perfect Dish
This salad is so darn versatile, it goes with just about anything. I’ve served it up with all kinda mains, dependin’ on the occasion. Here’s what works best in my book:
- Grilled Goodies: Pair it with grilled chicken thighs or a juicy burger straight off the BBQ. The smoky flavors match the salad’s zing perfectly.
- Seafood Bliss: I love it with baked fish like tilapia or salmon. The lightness of both dishes feels like a summer day by the ocean.
- Italian Feast: Make it a full-on Italian spread with somethin’ like eggplant roll-ups or creamy chicken in a mushroom sauce. It’s like a trip to Tuscany without leavin’ home.
- Solo Star: Honestly, sometimes I just eat a big bowl of this on its own for lunch. Add a bit of protein like cheese or meat, and it’s a meal!
No matter how you serve it, this salad brings a fresh contrast to heavier dishes. It’s like a lil’ palate cleanser that still packs a punch.
Storage and Meal Prep Hacks
If you’re like me and always tryin’ to save time, here’s the lowdown on keepin’ this salad ready to go. It tastes best fresh, no doubt, but you can make it work for later too.
- Keep Dressing Separate: If you’re storin’ it, don’t toss the dressing on ‘til you’re ready to eat. Keeps the greens from gettin’ all wilty. I’ve kept the salad mix in the fridge for a day or two like this.
- Prep Ahead: You can whip up the dressing a week in advance and store it in a jar. Shake it up before usin’. For fresh artichokes, clean ‘em ahead and keep in lemon water for a few hours—don’t slice ‘til the last minute.
- Leftovers: Got extras? Pop ‘em in an airtight container in the fridge. They’re good for 2-3 days, though the texture might soften a bit. I wouldn’t freeze it—turns into a mushy mess.
These tricks have been lifesavers when I’m plannin’ meals for the week or just don’t wanna cook every dang day.
Why You Gotta Try This Now
Look, I ain’t just blowin’ smoke here—cold artichoke salad is a game-changer. It’s one of those dishes that looks fancy but don’t take much effort, and it’s packed with flavors that’ll wake up your taste buds. Whether you’re keepin’ it simple with canned artichokes or goin’ all out with fresh ones, there’s a version for every skill level and schedule.
I’ve shared this with friends at potlucks, made it for quiet dinners at home, and even packed it for picnics. Every time, it’s a crowd-pleaser. So, what’re you waitin’ for? Hit up your kitchen, grab some artichokes, and let’s make somethin’ delicious. Drop a comment if you’ve got your own twist on this salad—I’m always down to try new ideas!
More recipes like this
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- ▢ 1 pound (450 grams) marinated artichoke hearts
- ▢ 1 cup cherry tomatoes halved
- ▢ ½ cup roasted red peppers sliced
- ▢ ¼ red onion finely sliced
- ▢ ¼ cup chopped parsley
- ▢ 10 black olives deseeded and halved
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ teaspoon fresh ground pepper
- ▢ ¼ cup extra virgin olive oil
- ▢ 2 tablespoons white wine vinegar
- ▢ ½ teaspoon Dijon mustard
- ▢ 1 clove garlic crushed or minced or ¼ teaspoon powdered garlic
- Combine oil, vinegar, garlic and Dijon mustard in a small bowl. Whisk until combined.
- Combine all ingredients in a large bowl.
- Just before serving, pour over dressing and toss gently to combine.
- Serve as side or as a light meal with bread.
Why you’ll love this recipe
- Flavor – This marinated Artichoke Salad is the ideal balance of tangy, sweet, and savory flavors.
- Texture – A variety of textures is so important in any dish, particularly with a salad. You’ll love the play of textures in this recipe from smooth to silky, popping fresh to a crunchy bite, it’s all here!
- Looks amazing – You the old saying – we eat with our eyes first – and this Artichoke Salad definitely doesn’t disappoint! Greens, reds, and purples are all playing well together creating one of the prettiest plates you’ll ever see!
- Versatile – I’m reluctant to use that word but it does describe this salad perfectly. I’ll make this up quickly for a weekend lunch with crusty bread and we also enjoy it as a side dish to my chicken cutlets or other meals.
- Rustic simplicity – Easy and nothing to fancy but super delicious!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Isn’t it frustrating to find a great looking recipe but the ingredients are hard to track down? It’s not going to happen with this recipe! These ingredients should be easy to find in most supermarkets or check the substitutions section below.
- Marinated artichoke hearts – Packed in bottles with oil, herbs, spices, and seasonings, these should be easy to find in most supermarkets.
- Cherry tomatoes – choose the ripest cherry tomatoes that are firm and plump but not hard. They should feel heavy for their size.
- Roasted red peppers – Just like the marinated artichokes, these are packed into bottles and available readily. Of course, you can also make your own with my recipe for Italian Roasted Peppers. They’ll be perfect for this Artichoke Salad recipe!
- Red onion – Onions can be tricky to buy because they can look great on the outside but then be bad inside – I know that from experience! A good red onion should have no smell and be rather dry with papery skin.
- Parsley – I’m fortunate to have parsley in my garden for most of the year but if you’re choosing from the supermarket avoid the bunches that look wilted and dried out.
- Black olives – Select good quality olives that you like the taste of.
- Extra virgin olive oil – Use a good extra virgin olive oil but it doesn’t have to be super expensive.
- White wine vinegar – Easily purchased at all supermarkets and it won’t go astray. You’ll use it for lots of salads like my Mediterranean Cucumber Salad. You could also use red wine vinegar if that’s all you have.
- Dijon mustard – Not only tasty, but mustard also ensures that the oil and vinegar emulsify so that the two don’t separate immediately. Use another mustard that you like the taste of.
- Garlic – Fresh garlic is best but a little powdered garlic can also be used.
- Salt and freshly ground pepper – Adjust according to your taste.
See recipe card for quantities.
Prepare all the ingredients that need chopping or slicing.
Combine oil, vinegar, garlic, and Dijon mustard in a small bowl. Whisk until combined.
Combine all ingredients in a large bowl. Pour the dressing over and toss gently to combine.
Hint: Have all the ingredients prepared in advance so that all you need to do is toss gently before serving. I like to mix the dressing ingredients in a screw top jar. Pop the jar in the fridge ready to be poured over the salad the just before serving.
- Marinated artichokes – instead of marinated artichokes use drained and rinsed, canned artichokes.
- Cherry tomatoes – use grape tomatoes or mini Roma tomatoes. Any small tomato will be good for this Artichoke Salad.
- Red onion – the red onion can be substituted with scallions which are also known as green onions or spring onions.
- Spicy – Add a little red pepper flakes for some added spicy heat and flavor.
- Chickpea Artichoke Salad – Add a drained and rinsed can of chickpeas.
- Artichoke Pasta Salad – Cook 8 ounces (226 grams) of small pasta like small shells, bowties, or elbows in boiling salted water until al dente. Drain and cool for a few minutes before stirring through the salad.
- Tuna Artichoke Salad – Mix in a can of tuna for added protein.
A large and small bowl plus a sharp knife, spoons and a whisk or fork is all you need to make this Artichoke Salad
Artichoke Salad doesn’t keep very well but that’s fine. It’s is so quick and easy to make, that it isn’t a problem to prepare and serve.
Prepping the ingredients in advance makes the final assembly super quick. Plus I like to make the salad dressing in a screw top jar and leave it in the fridge until ready to serve.
If you do happen to have leftovers, the salad can be stored in a sealed container in the fridge. The salad won’t be as good the next day but still perfectly edible. I don’t like waste.
To ensure that the salad isn’t watery, use paper towels to mop up any excess moisture after washing ingredients like tomatoes and parsley. Drain the marinated artichoke and roasted peppers for the same reason.
After mincing or crushing the fresh garlic remove any pieces of garlic that didn’t get completely minced. No one wants to bite into a big piece of garlic.
Use a whisk to combine the dressing ingredients until emulsified and completely combined. Add the dressing to the salad just before serving. Be sure to taste and adjust the salt and pepper to your liking.
If you can only find canned artichokes for this recipe you should rinse them before adding to the salad. After rinsing turn them upside down on paper towels to drain well. If you have purchased marinated artichokes, there is no need to rinse them. Jarred marinated artichokes are usually packed in oil and vinegar plus seasonings. Just drain the artichokes hearts well before using them in this artichoke salad.
I am generally an advocate for fresh is best, however artichokes have a short season so canned or jarred artichokes are a good option. Fresh artichokes can be tricky to prepare if you’re not used to is plus expensive compared to canned artichokes.
Artichokes are high in fiber plus contain vitamins, minerals, and antioxidants. Fortunately, artichokes in a jar retain many of these benefits and are more accessible than fresh artichokes. Fresh artichokes are wonderful but can be a challenge to prepare if you’re not accustomed to it. That’s why artichoke hearts in a jar are the ideal option for taste, nutrition, and convenience.
The best part about this Artichoke Salad is that it can be a side or a complete meal depending on how you serve it. It’s excellent served alongside butterflied roast chicken, chicken cutlets or even beef spiedini. But serve it with crusty bread like Focaccia Genovese and sprinkle over some crispy prosciutto and you have a flavorsome, light lunch!
Fast 5 Min Artichoke Salad! #vegetarian #saladrecipes #salad #italianfoodrecipes
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