Try this delicious and easy artichoke salad recipe for a refreshing and nutritious meal. Made with fresh artichokes, crisp lettuce, juicy tomatoes, and tangy vinaigrette dressing, this salad is packed with flavor and nutrients. It's perfect as an appetizer, side dish, or even a light lunch. This recipe is also vegetarian and gluten-free, making it suitable for various dietary preferences. Give it a try and enjoy the goodness of artichokes in a delightful salad!
Ingredients
- 4 medium-sized artichokes
- 2 tablespoons lemon juice
- 4 cups mixed lettuce leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Directions
- Fill a large pot with water and bring it to a boil.
- Prepare the artichokes by removing the tough outer leaves and trimming the stem. Cut off the top quarter of each artichoke and rub the cut surfaces with lemon juice to prevent browning.
- Place the prepared artichokes in the boiling water and cook for about 20-25 minutes, or until a leaf can be easily pulled off. Remove the artichokes from the pot and let them cool.
- Once the artichokes are cool enough to handle, remove the outer leaves until you reach the tender inner leaves. Cut the artichokes into quarters and remove the fuzzy choke from the center.
- In a large salad bowl, combine the mixed lettuce leaves, cherry tomatoes, red onion, black olives, and feta cheese.
- In a small separate bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette dressing.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Add the quartered artichokes to the salad and give it a final toss.
- Serve the artichoke salad immediately as a refreshing appetizer or as a side dish with your favorite main course.
