Fresh Artichoke Salad
Tender roasted artichokes served with a zesty yogurt and mustard vinaigrette. Enjoy the peak-season flavor of one of the world’s most powerful antioxidant vegetables—fresh artichokes at their finest!
Tender roasted artichokes served with a zesty yogurt and mustard vinaigrette. Enjoy the peak-season flavor of one of the world’s most powerful antioxidant vegetables—fresh artichokes at their finest!
Info
Prep Time:
15mCook Time:
20mDifficulty Level:
Ingredients
For the Salad
- 8 wild tender artichokes
- A drizzle of olive oil
- 2–3 sprigs fresh fennel (fronds and stalks)
- 4 cloves garlic (unpeeled)
- 2 carrots, finely chopped
- 2 spring onions, thinly sliced
- Salt and pepper, to taste
For the Dressing
- 2 Tbsp olive oil
- 2 Tbsp Greek yogurt (2% fat)
- 1 Tbsp fresh lemon juice
- 2 Tbsp vinegar
- 1 tsp honey
- 1 Tbsp mustard
- Chopped dill and fennel fronds, to taste
- Salt and pepper, to taste
Directions
Prepare the Artichokes
Clean the artichokes and cut each heart in half. As you clean them, immediately submerge them in a bowl of water with the juice of two lemons to prevent browning. Once all are prepped, rinse and drain well.
Roast the Artichokes
Preheat the oven to 200°C (390°F) on fan mode.
Line a small baking tray with parchment paper. Add the artichokes, fennel sprigs, garlic cloves (with skins on), a drizzle of olive oil, salt, and pepper. Toss to coat evenly.
Roast on the middle rack for about 20 minutes, until the artichokes are tender and aromatic. Be careful not to overcook them—they should not brown too much.
Let the roasted vegetables cool.
Assemble the Salad
Transfer the cooled artichokes to a salad bowl. Add the chopped carrots and spring onions.
Squeeze the roasted garlic cloves to extract the soft, sweet flesh. Mash the garlic in a bowl, then add all the dressing ingredients. Whisk until smooth and fully combined.
Pour the dressing over the salad and toss gently to coat. Serve immediately.
Recipe Tips
Variations
Boiled Artichokes
Clean and boil the artichokes in salted water with the juice of ½ lemon for 15 minutes, until tender. Drain and serve simply with olive oil and lemon.
Raw Artichokes
Choose only very tender artichokes. Clean them and soak in lemon water as you work. Once ready, dry them well and slice very thinly.
Toss the slices with lemon juice, a drizzle of olive oil, and a pinch of salt. Serve plain, with shavings of graviera cheese, or tossed into a green salad with your favorite vinaigrette