This baby artichoke salad recipe has orange peppers, yellow peppers, kalamata olives, pickled red onions, and capers.
Baby artichoke salad is tossed in a lemon mustard vinaigrette or your favorite store bought salad dressing.
This baby artichoke and pickled onion salad is colorful, healthy, full of nutrients and vitamins, and delicious.
Wanna make it a full meal? Add some fun pasta like fusilli to the mix and have a cold pasta salad with baby artichokes.
Why Use Baby Artichokes?
The outer leaves of baby artichokes are tough like a bigger artichoke but the inside has no fuzzy choke above the delicious heart, meaning you can eat it the core.
Baby artichokes can generally be found in the spring bundled together in plastic packages at the grocery store.
Preparing Baby Artichokes For Salad
Trim the tough outer artichoke leaves to reveal the pale yellowish tender leaves that you will be able to eat.
In the picture below, I have put the tougher outer artichoke leaves in a pot to steam and eat. It's tough work for little reward but those tough guys are still edible. Just throw them out if you don't want to mess with it.
Baby Artichoke Salad Shortcuts
Preparing baby artichokes can be a lot of work. Skip it if you're pressed for time and use two cans of drained artichoke hearts instead. You're welcome!
Don't like pickled onions? Leave them out or add them raw if you like. Pickled onions will stay good in the refrigerator for ~1-2 weeks.
Don't want to Make The artichoke salad dressing? I get it. Use your favorite store bought dressing.
Baby Artichoke Salad with Pickled Onions
EatSimpleFood.com
This baby artichoke salad recipe has orange peppers, yellow peppers, kalamata olives, and capers. It is colorful, healthy, and delicious. Serve this salad with an olive oil, lemon, and mustard based dressing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 As A Side
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low-Carb, Paleo, Vegan, Vegetarian
Ingredients
Ingredient List Salad:
- 2 lb baby artichokes, trimmed (or use 2 cans drained artichoke hearts)
- 1 lemon, juiced
- 1 orange pepper, sliced
- 1 yellow pepper, sliced
- ¾ cup Kalamata olives, pitted
- 2 teaspoon capers
Ingredient List Pickled Onions:
- 1 small red onion, sliced thin
- ¼ cup white wine vinegar
- 2 tablespoon e.v. olive oil
- ½ teaspoon salt
Ingredient List Dressing:
- 1 lemon (~2 Tbsp), juiced
- 1 tablespoon sharp mustard
- ¼ teaspoon salt
- pinch black pepper
- ⅓ cup e.v. olive oil
Instructions
- Make Quick Pickled Onions: Place the vinegar, oil, and salt in a medium sized bowl and mix. Add sliced onions, mix, and let sit at room temperature ~ 1 hour.
- Make Salad Dressing: In a jar combine all salad dressing ingredients. Shake vigorously. Add salt to taste.
Prepare the Artichokes:
- Bring a large pot of water to a boil and add salt.
- Trim the outer tough leaves by removing at least half of the leaves. The remaining leaves can be eaten whole if enough of the tough leaves are removed.
- Trim the base of the stem to level out and generally clean up the area.
- Cut ~ ½ inch off the top of the artichokes (anything spiny)
- Cut in half lengthwise, and immediately place in a bowl of water that has lemon juice in it (this stops oxidation or the cut edges from browning).
- Transfer strained artichokes to boiling water, reduce heat to a simmer and cook uncovered ~ 20 minutes or until tender.
- Strain, let cool, and set aside artichokes when done.
Make the Artichoke Salad:
- In a large bowl add all salad ingredients and desired amount of pickled red onions. Toss with dressing. Add salt to taste. Happy Eating! Beckie
Notes
- I put the trimmed outer leaves in a steamer and steam them and eat them later.
- Don't want to make the salad dressing? Cool, use your favorite pre-made dressing.
- Don't like pickled onions? Leave them out or add them raw if you like. Pickled onions will stay good in the refrigerator for ~1 week.
Things In My Kitchen:
- Wide Mandolin - for slicing those onions super thin. I've tried a lot of mandolins and this is my fav. Still got to be careful though!
- Kitchen Scissors - hardcore for cutting the tips off the artichokes.
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