Baby Artichoke Salad w/ Pickled Onions

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Baby Artichoke Salad w/ Pickled Onions

This baby artichoke side salad recipe is colorful, flavorful, full of nutrients & vitamins, and is delicious. Baby artichokes can generally be found in the spring bundled together in plastic packages.  The outer leaves are tough like a bigger artichoke but the inside has no fuzzy choke above the delicious heart, meaning you can eat it whole.  Trim the outer tough leaves to reveal the pale yellowish tender leaves that you will be able to eat.

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 55 minutes
  • Yield: 6 As A Side
  • Category: Salad
  • Method: Stovetop
  • Cuisine: International

Ingredients

Ingredient List Salad:

  • 2 lb baby artichokes, trimmed
  • 1 lemon, juiced
  • 1 orange pepper, sliced
  • 1 yellow pepper, sliced
  • 3/4 cup Kalamata olives, pitted
  • 2 tsp capers

Ingredient List Pickled Onions:

  • 1 small red onion, sliced thin
  • 1/4 cup white wine vinegar
  • 2 Tbsp e.v. olive oil
  • 1/2 tsp sea salt

Ingredient List Dressing:

  • 1 lemon (~2 Tbsp), juiced
  • 1 Tbsp sharp mustard
  • 1/4 tsp sea salt
  • pinch black pepper
  • 1/3 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 bowl combine all dressing ingredients except olive oil.  Slowly whisk in oil OR add all ingredients to a jar with lid and shake vigorously.
  • Make the Salad:  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. and cut ~ 1/2 inch off the top of the artichokes, cut in half, 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.
  • Bring a pan to medium high heat and a touch of oil.  Add the peppers to the pan in a single layer (this may need to be done in batches to prevent crowding) and cook until peppers get slightly crisp on the outside, ~ 1-2 minutes.  You want the peppers crunchy with a crisp skin.  Let cool.
  • In a large bowl add all salad ingredients and desired amount of pickled red onions.  Toss with dressing.  Happy Eating!  Beckie

TIPS:

  • I put the trimmed outer leaves in a steamer and steam them and eat them later.
  • 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.

Notes

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.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Artichokes, Low Carb, Gluten Free, Side Dish, Summer, Spring, Vegetarian, Vegan, Dairy Free

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Ingredients
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Baby Artichoke Salad w/ Pickled Onions

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