Artichoke Salad Recipe

Artichoke Salad

This salad works great as a side to grilled chicken, a tasty addition that doubles as the dressing for a green salad, or even as an accompaniment to a charcuterie board.

Makes: 2 1/2 cups

Artichoke Salad

Prep time:

Total time:

  • 1 can (14-ounces) artichoke hearts, drained and roughly chopped
  • 1/2 cup chopped red bell pepper
  • 8 each large jalapeno and garlic stuffed green olives, roughly chopped*
  • 1/4 cup chopped flat leaf parsley
  • 2 tablespoons finely chopped shallot
  • 1/4 cup cold pressed extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and Pepper to taste

  1. Mix all ingredients in a large bowl. Refrigerate at least 1 hour to blend flavors.
  2. *If you don’t have jalapeno and garlic stuffed olives use large green olives and add 1/4 teaspoon minced garlic and a pinch of red pepper flakes.
Amber HansonComment